Moong dal Curry Recipe

Moong Dal Curry

Adapted from Raghaven Iyer's 660 Curries

Ingredients

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

Method

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

Chicken Pakoda

Chicken Pakoda

Ingredients

Chicken pieces - 250 gms

Red chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and Garlic paste - 1 and 1/2 tbsp

Vinegar - 1/2 tsp

Salt - 1/2 tsp

Ingredients for pakoda batter

Bengal gram flour / Chickpea flour - 1/4 cup

Rice flour - 1/4 cup

Cooking soda - less than 1/4 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chopped curry leaves

Salt - 1/4 tsp

Water required

Oil to deep fry

Chicken Pakora

Method

Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.

To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.

Crispy chicken fritters