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Thursday, October 27, 2016

Moong Curry | Whole Green Gram Curry


3/4 cup whole green gram ( whole mung)
1/2 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 (according to preference)
1/4 teaspoon turmeric powder
2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1 teaspoon whole cumin seeds
1/4 teaspoon asafoetida (hing)
1 tablespoon lemon juice
1/4 cup chopped coriander leaves
4 to 5 tablespoon cooking oil
  1. Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
  2. 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. 
  3. After few seconds add chopped onion and saute till light brown.
  4. 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.
  5. 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. 
  6. 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. 
  7. Cook for another 5 minutes.
  8. Serve hot with steamed rice, pulao or rotis.

Note: If the curry becomes too watery, then cook for a longer time till the water evaporates.