Wednesday, January 29, 2014

Green Moong Curry - Green gram curry

When I am really in a hurry and need something to cook fast. This is one of the recipes I go forJ as it is very healthy and easy to make. This dal doesn’t need any prior soaking; you can cook it directly without soaking.

Green gram also known green moong are known to be very healthy and are packed with variety of nutrients. They are packed with vitamins and minerals. The bean is popular as the perfect food for reducing weight, as it has a very low fat content. It is also a rich source of protein and fiber, which helps to lower the high cholesterol level in the blood system.
You can cook this for lunch or for a quick weekday dinner and server it with Roti or any kind of Rice.


2 Cups dry green moong dal
4 cups water
1 cup of chopped onion – approximately half a big onion
2 Tomatoes chopped into small pieces
½ teaspoon chili powder
(I use the really hot variety; you can adjust this amount according to the type of chili powder and your spice level)
1 and ½ teaspoon of coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
2 tablespoon dried fenugreek leaves
1 and ½ teaspoon salt
2 tablespoon finely chopped ginger
1 teaspoon cumin seeds
1 tablespoon oil
Chopped coriander leaves for garnishing
Cook the green moong with the water and 1 teaspoon salt in a pressure cooker for 6 whistles.
Meanwhile take a pan and pre-heat it. When the pan is hot enough add the oil. Then add the cumin seeds. When the cumin seeds start spluttering add the ginger and sauté it for a minute. Then add the chopped onions and the remaining salt and cook until the onions are really soft. Then add the tomatoes and cook them for another 4 minutes. After the tomatoes are completely cooked, add all the spices (chili powder, coriander powder, turmeric powder and garam masala). Sauté them until the raw smell of the spices disappear and the oil starts separating.
Now add the cooked dal and crushed dried fenugreek leaves. Cover and cook on low flame for another 10 minutes.
Garnish with the chopped coriander leaves and serve hot with Roti/Rice.
It usually takes me 30 minutes to prepare a meal with the Green gram curry and Roti.
You can save time by simultaneously pressure cooking the dal and preparing the masalas for the gravy.
If there any leftover I cover and keep them to make green moong Theplas (Parathas) with the leftover green moong curry.  Will soon post that recipe alsoJ
Please let me know your valuable comments and feedback.
--Sang V

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