This Moong curry is a Konkani recipe and is very simple to cook, with lot of flavors. One of my very favorite recipe :) :) :)
Serves 3 to 4
Category - Lunch / Dinner
Sprouted Moong Dal - 1 to 1 1/2 cups
Onion - 1/2 Roughly chopped
Tomatoes - 1 Roughly chopped (Optional)
Curry leaves - a few
Ground the following to a smooth paste-
Garlic - 2 pods
Red chillies - 7 to 8Nos.
Salt to taste
Dhaniya - 1tsp (Dry roast)
Cumin - 1/2tsp (Dry roast)
Pepper corns - 1No. (Dry roast)
Turmeric powder - 1/2tsp
Tamarind paste - To taste
Poppy seeds - 1tsp
Coconut scrapings - 3tbsp
In a vessel add all the ingredients along with the ground paste and enough water (about just a little more to cover the sprouts) and place it in a pressure cooker. On a medium heat cook till about 3 to 4 whistles.
Release the pressure slowly and place the vessel on the gas top and add little more water. Simmer further for 5 to 8 mins and lastly add lemon juice.
Serve hot with chapathis.
Serves 3 to 4
Category - Lunch / Dinner
Sprouted Moong Dal - 1 to 1 1/2 cups
Onion - 1/2 Roughly chopped
Tomatoes - 1 Roughly chopped (Optional)
Curry leaves - a few
Ground the following to a smooth paste-
Garlic - 2 pods
Red chillies - 7 to 8Nos.
Salt to taste
Dhaniya - 1tsp (Dry roast)
Cumin - 1/2tsp (Dry roast)
Pepper corns - 1No. (Dry roast)
Turmeric powder - 1/2tsp
Tamarind paste - To taste
Poppy seeds - 1tsp
Coconut scrapings - 3tbsp
In a vessel add all the ingredients along with the ground paste and enough water (about just a little more to cover the sprouts) and place it in a pressure cooker. On a medium heat cook till about 3 to 4 whistles.
Release the pressure slowly and place the vessel on the gas top and add little more water. Simmer further for 5 to 8 mins and lastly add lemon juice.
Serve hot with chapathis.
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| Sprouted Moong Curry |
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