The Rasoi Recipes
Jul 18, 20202 min
Updated: Feb 10, 2022
Prep Time: 10 Mins Cooking Time: 30 Mins Serves: 4
Ingredients:
¾ cup Moong (Whole Green Gram)
1 Onion Finely Chopped
5 Cloves of Garlic Finely Chopped
2 Medium Tomatoes Fresh Puree
8-10 Curry Leaves (Mitho Limdo)
1 Green Chilli Split in half
4 Green Cardamom
2 tbsp Ginger Paste
1 tsp Tomato Puree
2 tbsp Coriander Leaves Chopped
½ tbsp Ghee (Clarified butter)
½ tsp Oil
¼ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida
¾ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Amchur Powder (Mango Powder)
1 tbsp Jaggery (Gōr)
Salt to taste
Method:
Wash and soak the moong dal for an hour with 2½ cups of warm water. Then boil with ½ tsp of salt until cooked.
Blanch the tomatoes for a minute and peel the skin off. Blend the tomatoes to make a fresh tomato puree, keep aside.
Meanwhile, in a pan, heat ghee, oil, fenugreek seeds and cardamom on low-medium heat, once hot, add the mustard seeds, curry leaves and green chillies, sauté for 30 seconds.
Then add cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and garlic, sauté for 30 seconds.
Now add the onions and cook for 4-5 minutes, then pour in the fresh tomato puree.
Add the ginger paste, tomato puree, rest of the spices, amchur powder, jaggery, salt and ⅓ cup of water.
Mix well and bring the tomato mixture to a boil. By now the moong will be cooked; pour the tomato mixture in the moong, bring to a boil and add the chopped coriander. Simmer for 5-8 minutes and serve hot.
Enjoy hot with Chapati and rice!