Tasty Moong Dal Curry
This homestyle dal curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 5 servings
- 2 cup Green gram Cheruparippu
- 1 nos Onion — cut into small pieces, big
- 1 nos Tomato — cut into small pieces
- 4 - Green chillies
- 1 cup Fenugreek leaves ela — optional (Uluva)
- 1 tsp Chilly powder
- 1/2 tsp Turmeric powder
- Salt, to taste
- 1 - Oil
- 1 tsp Mustard seeds
- Curry leaves A, a few
Preparation
Step 1
In a presuure cooker, boil moong dal, tomato, onion, methi leaves and green chillies along with chilly powder, turmeric powder and salt.
Step 2
After boiling, smash the curry well.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle and curry leaves.
Step 5
Add the above curry into the seasoning.
Step 6
Allow it to boil.
Step 7
When it starts to boil, take it off the heat.
Step 8
Goes well with chappathis.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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