Moong Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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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.

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