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Moong Curry
Moong Curry
Ingredients
1 cup moong
(wash in water, and soak for 2-3 hours)
1 onion chopped in long slivers
1 tomato chopped
1 capsicum chopped
1" piece ginger, peeled
3 green chillies
2-3 flakes garlic
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
salt to taste
3 tbsp ghee
Method
Grind ginger, garlic, and 2 chillies to a paste, keep aside. Put
water to boil, add moong,
cook covered.
Meanwhile heat 1 tbsp. Ghee, add sliced onions. Stir fry till brown,
add paste, stir, and
add to boiling moong.
Reduce moong to low, cover and simmer till well-cooked. The moong
should be mushy,
and not too hard.
Make a paste of all dry masalas, except, clove powder and asafetida.
Put remaining ghee
to heat in a pan.
Add seeds, asafetida, cinnamon-clove powder. Add curry leaves, allow
to splutter. Add slit
green chilli, masala paste, stirfry till ghee separates.
Add salt, lemon juice, pour over cooked moong. Stir, continue to
cook on simmer for 2-3
minutes. Serve hot with paratha, roti, or steamed rice.
1/2 tsp. turmeric powder
1/2 tsp. coriander seed
(dhania) powder
1/4 tsp. garam masala
powder
1/2 tsp. cumin powder
1/2 tsp. each cumin
mustard seeds
3-4 pinches asafeotida
powder
3-4 pinches cinnamonclove
powder
2 tbsp. lemon juice
4 cups water
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