Green moong curry Recipe credit @ my mum Photo credit @the.glitter.grater Ingredients1 cup murgh (green moong) lentils cleaned (remove stones or sticks) and soaked in hot water for 30min- 1 hour. 1 onion finely sliced2 tomatoes cubed 1 -2tablespoon green masala (more if needed )1 teaspoon salt2 teaspoon Dhana Jeeru (Cumin) powder 1 teaspoon arad (Turmeric) powder 1 spring curry leaves washed and taken off sprig 5 garlic cloves cleaned and sliced Oil ½-1 cup plain yogurt 3-4 tablespoons butter Chopped Dhana and spring onions 2-3 whole green chili
Method 1.) place washed and drained moong lentils in a pot with water and boil. 2.) when the moong is half cooked add in the spices, green masala and salt. Let it boil until cooked 3.) when its fully cooked through and soft add in the onions,tomatoes and a ½ cup of water and let it simmer until they are done and most of the water hasn’t burnt out 4.) remove from heat and set aside.5.) in a separate pot place curry leaves, garlic slices and oil. Heat until the garlic turns a Golden colour. 6.) very quickly ladle one ladle of the moong mixture into hot oil wagar and quickly close the pot. Once it stops hissing and simmering open the pot and add in the remaining curry.7.) simmer on low heat for 10-15 minutes and then add in the desired amount of plain yogurt (the more the creamier it becomes), butter, chopped greens, whole chili and a sprinkle of Dhana Jeeru (Cumin) powder. Adjust seasonings to your preference. Mix in and close pot, simmer for a further 5 -7 minutes. Remove from heat. 8.) serve with hot fresh roti , green chutney and katchoomar
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