Beef Moong Dal Curry
Tender beef pieces slow-cooked with yellow moong dal and aromatic spices, creating a hearty and flavour-packed curry with a creamy texture. Perfect comfort food that pairs beautifully with naan or steamed rice.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Beef (boneless pieces)
- 150 g Moong Dal (rinsed and soaked 30 minutes)
- 2 Onions (finely sliced)
- 2 Tomatoes (chopped)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 100 ml Oil
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 1 Green Chilli (sliced, optional)
- 500 ml Water (adjust as needed)
- 1 tbsp Coriander (chopped, for garnish)
Instructions
- 1
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
- 2
Add sliced onions and sauté until golden brown. Stir in the ginger and garlic paste and cook for 1–2 minutes until the raw smell disappears.
- 3
Mix in chopped tomatoes, turmeric, red chilli, coriander powder, and salt. Cook for 5–6 minutes until the tomatoes break down into a thick masala.
- 4
Add the beef pieces and mix well to coat them with the masala. Cook for 8–10 minutes, stirring occasionally, until the meat is browned.
- 5
Pour in the water, cover, and cook on low heat for 40–45 minutes until the beef becomes tender.
- 6
Once the beef is soft, add the soaked moong dal. Stir well and cook on low heat for 15–20 minutes until the dal becomes creamy and blends with the curry.
- 7
Stir in garam masala and green chilli. Simmer for another 5 minutes, then garnish with fresh coriander leaves before serving.