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 cloves 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 seeds (dhania) powder
• 1/4 tsp - garam masala powder
• 1/2 tsp - cumin powder
• 1/2 tsp - each cumin and mustard seeds
• 3-4 pinches asafoetida powder
• 3-4 pinches cinnamon-clove powder
• salt to taste
• 3 tbsp - ghee
• 2 tbsp - lemon juice
• 4 cups - water

How to Make Moong Curry

• 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 asafoetida.
• Put remaining ghee to heat in a pan.
• Add seeds, asafoetida, cinnamon-clove powder.
• Add curry leaves, allow to splutter.
• Add slit green chilli, masala paste, stir fry till ghee separates.
• Add salt, lemon juice, pour over cooked moong.
• Stir and continue to cook on simmer for 2-3 mins.
• Serve hot with paratha, roti, or steamed rice.