Monday, September 5, 2011

Green Moong dal curry

This recipe is adapted from here. It is a quick and easy side dish to accompany rotis.

Green moong dal - 1/2 cup (soak for a couple of hours or just pressure cook longer)
1/2 tbsp  ginger garlic paste
2 green chilis chopped fine
1 medium onion, chopped fine
1 medium tomato, chopped fine
1/2 cup milk (skim milk is okay)
1/2 cup water
1/4 tsp turmeric
Juice of 1/2 a medium-sized lemon

For tempering:
1 tsp jeera
2 tsp ghee
1 sprig curry leaves
1/2 tsp red chili powder (optional)

1. Pressure cook the moong dal with the milk and water on low for 10 minutes after the first whistle and keep aside.
2. In a pan, add oil to coat and place on medium heat.
3. Toss in the chillis and the ginger-garlic paste and stir fry for a few seconds.
4. Add the onions and fry till the onions change color.
5. Add in the tomatoes and cook till they turn mushy.
6. Add in the cooked moong dal, turmeric and salt and cook for on high for a few minutes till some of the liquid evaporates.
7. Lower the heat to medium, cover and cook for 5 minutes. Turn off heat.
8. In a separate pan, heat the ghee and toss in jeera. When it crackles, add in the curry leaves and chilli powder (if using) and pour onto the cooked dal.
9. Stir in the lemon juice.

Serve hot with rotis or perhaps, rice.

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