Green Gram Saaru (Muga saaru)

Green Gram Saaru (Muga saaru)

I love saaru’s made out of pulses. They are easy to make. Involve very little prep and are delicious.

Konkani cuisine has a huge list of saarus. Saarus are made using every pulse available. We make delicious saaru using horse gram and call it kulitha saaru. We use cowpeas to make badge saaru. We use green gram/mung bean to make muga saaru. We use split green gram to make muga dali saaru. We use pigeon peas to make dalithoy, also called as dali saaru. We use masoor dal (orange, red lentils) to make a delicious saaru. We use black bean to make chouli saaru. We also use tingalavro (Great Northern beans), katapady badge (brown cowpeas), kali tori (black bean), small bagdo (moth beans) to make delicious saarus out of them. These saaru are also called as saaru upakari in Konkani.

The basic method of preparation remains the same for all the above saarus. Pressure the pulses until soft. Then cook them with salt and green chillies. Then season them with garlic to make them scrumptious. Sounds easy right? They are way too easy to make and are delicious. They make a heavenly lunch when are had hot with a bowl of steaming hot rice.

Here’s the recipe to make muga saaru. Green gram/moong/mmung bean is called as mugu in Konkani. Green gram is has in protein and is extremely nutritious. So, reap all it's goodness through this dleicious saaru.


  • 1/2 green gram
  • 3 green chillies
  • Salt to taste

For seasoning:

  • 1.5 tablespoons of oil
  • 8-10 garlic cloves
  • 1 dried red chilli

Serves: 1-2

Prep Time: 5 minutes

Cooking time: 20-25 minutes

Preparation Method:

1. Soak green gram for 30 minutes or more. The longer you soak them for, the faster they cook. 

If you’re in a hurry then you can skip the soaking step.

2. Pressure cook them using 2.5 cups of water and slit green chillies, until green gram are cooked through and soft. 

Should take about 6-7 whistles if you haven't soaked them at all. The number of whistles you cook them for reduces considerably with increase in soaking time. 

Do not add salt while cooking green gram, they may not cook through.

3. Transfer cooked green gram and it’s stock into a cooking vessel. Add in salt and bring it to boil.

4. Simmer for a minute so that it concentrates a little while green gram takes up salt.

5. Then remove it off heat and season it with garlic.

6. Garlic seasoning: Heat oil in a tempering pan, add in slightly crushed garlic and fry them until they start to brown. Add in pieces of dried red chilli and let them sizzle for few seconds. Add this seasoning to the saaru and mix well.

7. Serve saaru hot with a bowl of steaming hot rice and enjoy!

Find many more easy recipes perfect for bachelor's

Find a quick, easy 5 minute tomato saaru recipe (yup, gets ready in literally 5 minutes) and another easy tomato saaru recipe made using toor dal. 

If you're intrested in other saaru recipes head over to the link. 

Tags: Saaru, green gram, mung bean, moong bean, muga saaru, saru-pakari, pulse, muga saru-upakari, Konkani cuisine, Konkanu recipe, Konkani food, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.