|Moong Dal Curry|
Adapted from Raghaven Iyer's 660 Curries
Whole Moongdal - 1/2 cup
Minced Onion - 2 tbsp
Tomato medium chopped - 1 no
Garlic cloves chopped - 2 nos
Green chilli - 1 no
Coriander leaves chopped - few tbsp
Ginger and Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Garam Masala powder - 2 tsp
Cumin seeds - 1 tsp
Bay leaf - 1 no
Ghee - 2 tbsp and Oil - 2 tbsp
Salt to taste
Water - 1 and 3/4 cups
|Side dish for chapati - Dal|
Wash and soak whole Moongdal dal in water for 2 hours.
Pressure cook Moongdal along with 1 cup water, turmeric powder, green chilli and bay leaf until moongdal is well cooked and mushy.
Heat ghee and oil in a pan, when hot add cumin seeds and allow to splutter.
Add minced onion, garlic cloves and ginger-garlic paste, saute for few minutes.
Add chopped tomatoes and saute till tender.
Reduce heat and add red chilli powder, garam Masala powder and required salt, saute for few seconds.
Remove green chilli and bay leaf from cooked moongdal and mash dal well.
Add the mashed dal to the pan, mix well and add 3/4 cup of water.
Bring to boil for few minutes, garnish with chopped coriander leaves.
Serve along with roti or rice
|Dal Tadka Fry|