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Main Course

Moong Daal Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 cup Moong daal
3/4 tbsp Ginger garlic paste
2 nos Green chilis — cut into half
1/4 tsp Chilli powder
Turmeric powder a pinch
1/2 cup Coconut — grated
Curry leaves as rqrd
1 tsp Oil
Mustard seeds, a few

Preparation

Step 1
Pressure cook moong daal(add some water too) until 3 or 4 whistles.
Step 2
Heat pan and put oil.
Step 3
Put mustard seeds.
Step 4
After it allow to crackles, add green chilis.
Step 5
Add moong daal(with water) and ginger garlic paste and chili powder and turmeric powder.
Step 6
Boil it for about 2 minutes.
Step 7
Add grated coconut and curry leaves.
Step 8
Season with salt.
Step 9
Boil it until the gravy thickens.
Step 10
Serve it with chapathi or rice or kanji(poridge).
Step 11
PS: You can use red chilis instead of green chilis. Also, if u want it to be more spicy, adding black pepper is good.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Moong Daal Masala

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 cup Moong daal
3/4 tbsp Ginger garlic paste
2 nos Green chilis — cut into half
1/4 tsp Chilli powder
Turmeric powder a pinch
1/2 cup Coconut — grated
Curry leaves as rqrd
1 tsp Oil
Mustard seeds, a few

Preparation

Step 1
Pressure cook moong daal(add some water too) until 3 or 4 whistles.
Step 2
Heat pan and put oil.
Step 3
Put mustard seeds.
Step 4
After it allow to crackles, add green chilis.
Step 5
Add moong daal(with water) and ginger garlic paste and chili powder and turmeric powder.
Step 6
Boil it for about 2 minutes.
Step 7
Add grated coconut and curry leaves.
Step 8
Season with salt.
Step 9
Boil it until the gravy thickens.
Step 10
Serve it with chapathi or rice or kanji(poridge).
Step 11
PS: You can use red chilis instead of green chilis. Also, if u want it to be more spicy, adding black pepper is good.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.