Updated: Aug 15, 2020
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 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 split 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, next 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!