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
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 and mustard seeds
3-4 pinches asafeotida powder
3-4 pinches cinnamon-clove powder
salt to taste
3 tbsp ghee
2 tbsp. Lemon juice
4 cups water
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.
Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day
Moong Dishes's Index
