Yellow Lentils (Moong Dal) Curry

INGREDIENTS:

Split Yellow Moong Dal 1/2 cup
Coconut 5-6 tbsp
Cumin Seeds 1/2 tsp
Green Chili 1-2
Turmeric Powder 1/2 tsp`
Salt to taste
Oil 2 tbsp
Mustard Seeds 1/2 tsp
Dry Red Chilis 1-2
Curry Leaves 8-10
Onion 1 thinly sliced
Water 2-3 cups

METHOD:

Serving Size: 4-5

Dry roast the moong dal in a pan on low heat until it is lightly golden and aromatic.

Wash the dal, then pressure cook it with turmeric, salt, and enough water until completely softened.

Grind the grated coconut, cumin seeds, and green chilis into a smooth paste.

Add the prepared coconut paste to the cooked dal.

Heat oil in a pan and temper it with mustard seeds, dried red chilies, curry leaves, and sliced onions. Sauté until the onion turns translucent.

Pour the tempering over the dal. Mix gently and simmer on low heat for 5-6 minutes until the flavors have combined.

Serve hot with either steamed rice, ghee rice, or tomato rice, cucumber pachadi, and papad.

Comments

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