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serving: 4
Ingredients
- 1 cup sabut moong whole green grams
- 1 medium onion finely chopped
- ½ cup fresh tomato puree
- 4 cloves garlic chopped or minced
- 1 inch ginger minced or cut into slivers
- 1-2 green chillis chopped or minced
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- 1 sprig curry leaves
- 1 - 1¼ tsp salt
- 3 cups water
- 1 tsp coriander cumin powder
- 1 tbsp lemon juice
- 2-3 tbsp fresh coriander leaves and stalk finely chopped
Instructions
- Soak moong in enough water overnight or for at least one hour.
- Add soaked moong into a pressure cooker with one cup water, half the quantity of the measured turmeric powder and half of the cumin seeds.
- Allow moong to cook for 3 whistles over medium heat. If you don't have a pressure cooker, cook them in a pan over medium heat till done.
- Allow the pressure cooker to cool down before you open the lid.
- Add oil or ghee in a deep saucepan. Place the pan over medium heat.
- When the oil or ghee becomes hot, add mustard seeds, followed by the remaining cumin seeds.
- Add curry leaves and chopped onion. Stir fry till the onion becomes soft and begins to brown a little.
- Add ginger, garlic and chillis and stir fry for a few seconds.
- Add remaining turmeric powder.
- Immediately add tomato puree. Add salt and coriander cumin powder.
- Allow the tomato puree to cook for 2-3 minutes.
- Add the cooked moong along with the water. Add the remaining water.
- Mix well, lower the heat and allow the moong curry to simmer for 10-15 minutes.
- Add chopped fresh coriander and lemon juice just before serving.Serve with some plain rice, roti or paratha.
Notes
- Adjust spices according to your taste.
- Add a generous pinch of asafetida if you like. For gluten free version use gluten free asafetida.
- I like my moong curry thick. Add more water if you wish.
- Add chopped spinach to add more nutritional value.
