Dal - In a saucepan, add washed 1 cup of Moong Dal, ½ tsp of Turmeric Powder, a drop of Oil, 2 cups of Water and cook till the lentils are cooked without loosing their shape, about 10-15 minutes.
Curry - Heat ½ tbsp of Oil in a pan, add 1 tsp of Cumin Seeds, ½ tsp of Mustard Seeds, few Fenugreek Seeds (Optional), ¼ tsp of Asafoetida, halved 1-2 Dry Red Chillies, Few Curry Leaves and saute till the spices are golden brown. Add finely chopped 2-3 large Garlic Cloves, slit 2-3 Green Chilies and saute for few seconds. Add thinly sliced 4-6 Spring Onion Whites, finely chopped an inch of Ginger and sauté till onions are translucent, about 1-2 minutes. Add ½ - 1 tsp of Garam Masala, finely chopped 2 medium Tomatoes and cook on medium heat for 2 minutes till tomatoes are mushy. Add the cooked moong dal, 1 tsp of Jaggery, Salt to taste, 1- 1½ cups of Water and simmer the dal for 10-15 minutes. Sprinkle juice of ½ medium Lime, Spring Onion Greens and let it cook for another 2-3 minutes. Remove from heat and add 2 tbsp of finely chopped Coriander Leaves.
Serve hot with Rice or chapati.
Curry - Heat ½ tbsp of Oil in a pan, add 1 tsp of Cumin Seeds, ½ tsp of Mustard Seeds, few Fenugreek Seeds (Optional), ¼ tsp of Asafoetida, halved 1-2 Dry Red Chillies, Few Curry Leaves and saute till the spices are golden brown. Add finely chopped 2-3 large Garlic Cloves, slit 2-3 Green Chilies and saute for few seconds. Add thinly sliced 4-6 Spring Onion Whites, finely chopped an inch of Ginger and sauté till onions are translucent, about 1-2 minutes. Add ½ - 1 tsp of Garam Masala, finely chopped 2 medium Tomatoes and cook on medium heat for 2 minutes till tomatoes are mushy. Add the cooked moong dal, 1 tsp of Jaggery, Salt to taste, 1- 1½ cups of Water and simmer the dal for 10-15 minutes. Sprinkle juice of ½ medium Lime, Spring Onion Greens and let it cook for another 2-3 minutes. Remove from heat and add 2 tbsp of finely chopped Coriander Leaves.
Serve hot with Rice or chapati.
No comments:
Post a Comment