Moong Curry | Whole Green Gram Curry
Homestyle Moong dal curry for daily cooking with loads of nutrition and taste to be served as curry with steamed rice or roti.
Ingredients
- ¾ cup whole green gram whole mung
- ½ cup finely chopped onion
- 1 cup chopped tomato
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 green chilies finely chopped
- 2 teaspoon red chili powder or according to preference
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 teaspoon whole cumin seeds
- ¼ teaspoon asafoetida hing
- 1 tablespoon lemon juice
- ¼ cup chopped coriander leaves
- 4 to 5 tablespoon cooking oil
- ¾ teaspoon salt
Instructions
- Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
- Heat oil in a saucepan and add 1 tsp cumin seeds. Once it splutters and changes color, add asafoetida followed by chopped ginger and garlic.
- After few seconds add chopped onion and saute till light brown.
- Then add tomatoes, chopped green chilies, 2 tsp red chili powder, 1/4 tsp turmeric powder, and 2 tsp coriander powder. Cook the masala on low flame till tomato cooks well along with the spices and oil starts to separate. This will take about 5 minutes.
- Now add the boiled mung and mix well. Cover with the lid and cook for 10 minutes on low flame. Adjust the consistency by adding water as required.
- Finally add 1 tbsp of lemon juice, 1/4 tsp garam masala powder, chopped coriander and salt if needed. Stir well and check the seasoning.
- Cook for another 5 minutes.
- Serve hot with steamed rice, pulao or rotis.
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