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Main Course

Moong Dal Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

11/2 cup Lentils Cheruparippu
2 cup Water
2 tsp Turmeric powder
1 nos Potato — cut into small pieces, small
4 nos Green chillies
1 nos Tomato — cut into small pieces, small
1 nos Onion — sliced
1 tsp Mustard seeds
2 nos Red chillies (Kollamulaku)
1 Stem Curry leaves
2 tsp Oil
Salt, to taste

Preparation

Step 1
Fry dal, until golden brown.
Step 2
Grind it in a blender.
Step 3
Cook dal in a vessel along with 2 cups of water and turmeric powder.
Step 4
When it is half cooked, add potato.
Step 5
Add tomato, green chillies, onions and salt.
Step 6
Cook, till they are done.
Step 7
Heat a little oil in a pan.
Step 8
Let the mustard seeds crackle.
Step 9
Fry some onions, red chillies and curry leaves.
Step 10
Pour this seasoning into the above curry,.
Step 11
Serve while still hot with rice, chappathis, rotis etc.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Moong Dal Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

11/2 cup Lentils Cheruparippu
2 cup Water
2 tsp Turmeric powder
1 nos Potato — cut into small pieces, small
4 nos Green chillies
1 nos Tomato — cut into small pieces, small
1 nos Onion — sliced
1 tsp Mustard seeds
2 nos Red chillies (Kollamulaku)
1 Stem Curry leaves
2 tsp Oil
Salt, to taste

Preparation

Step 1
Fry dal, until golden brown.
Step 2
Grind it in a blender.
Step 3
Cook dal in a vessel along with 2 cups of water and turmeric powder.
Step 4
When it is half cooked, add potato.
Step 5
Add tomato, green chillies, onions and salt.
Step 6
Cook, till they are done.
Step 7
Heat a little oil in a pan.
Step 8
Let the mustard seeds crackle.
Step 9
Fry some onions, red chillies and curry leaves.
Step 10
Pour this seasoning into the above curry,.
Step 11
Serve while still hot with rice, chappathis, rotis etc.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.