This is a tasty side dish that can be eaten with steamed rice. It is simple to make, with fewer ingredients but tastes delicious, when it is served with rice and a spoon of ghee.
This dal curry is creamy because of the coconut paste added to it. In this recipe, I have added green chilies and also red chili powder so it will be spicy as well.
Moong dal is rich in protein but less in the carb. It is easy to digest. I have used split and dehusked moong dal in this recipe. This simple curry is good with steamed rice accompanied by pickle and papad.
It is cooked with onion, tomatoes garlic and green chili. Other spice powders like cumin, coriander, turmeric, and red chili powder are also used.
For tempering, I have used whole cumin seeds, mustard seeds, and whole red chilies. I have added coconut paste in this curry which gives a creamy and rich taste. The asafoetida added in this curry gives its flavor
You can serve this curry with chapati also but it is a good combination with rice.You can serve this moong dal curry with steamed rice or jeera rice.
MOONG DAL CURRY RECIPE:
PREPARATION TIME:10 MINUTES.
COOKING TIME :20 MINUTES.
SERVINGS : CAN BE SERVED TO 3 PEOPLE.
INGREDIENTS: (All the measurements are measured in a 250 ml cup)
- Moong dal – 1/2 cup.
- Tomato – 1 medium.
- Green Chili – 2 or 3.
- Shallots – 5.
- Garlic – 3 cloves.
- Red chili powder – 3/4 teaspoon.
- Turmeric powder – 1/4 teaspoon.
- Coriander powder – 1 and a 1/2 teaspoon.
- Cumin powder – 1/2 teaspoon.
- Asafoetida powder – 1/2 teaspoon
- Fresh grated coconut – 1/2 cup (ground into a fine paste)
FOR TEMPERING
- Mustard seeds – 1/4 teaspoon.
- Whole cumin seeds – 1/2 teaspoon.
- whole red chilies – 4 or 5.
- Cooking oil – 2 tablespoons.
- curry leaves – few.
TO GARNISH:
- Corriander leaves – few(Finely chopped).
METHOD:
- Wash and drain the dal completely.
- Cook the dal ,together with onion , tomato , garlic , split green chili , little salt and enough water , until soft.
- Switch off the stove and mash the cooked dal mixture with a ladle.
- Keep the mashed dal over the stove in medium flame, add chili powder , turmeric powder ,cumin powder coriander powder, asafoetidapowder and coconut paste into the dal and mix well.
- Check the salt , if needed add more.
- If the dal is too thick add some water to it.
- Let it boil ,when it starts boiling simmer it for another 5 minutes.
- Stir it in between so that the dal wont stick to the bottom of the pan.
FOR TEMPERING:
In a pan heat two to three table spoons of oil. When the oil is hot add the mustard seeds .When the mustard seeds stops popping add in the cumin seeds and then add the whole red chili and curry leaves.
When the sizzling sound of the curry leaves stops, switch off and add this to the curry and mix it well .
Let it boil in low flame for few minutes.
Then switch off the stove and garnish it with finely chopped coriander leaves.
9.The curry is ready to serve.
NOTE:You can cook the dal either by presser cooker or just in a normal vessel.I have pressure cooked it to save time.
To pressure cook dal , I have added one cup of water to the dal and cooked until I hear 2 whistles in high flame and 3 whistles in low flame.(Water should be at least 2 inches above the lentils)
Turn off the stove and wait for the pressure to release completely before opening the cooker.
You can also use a small onion instead of shallots.
STEP BY STEP PICTURES.
