Moong dal curry is a South Indian curry prepared for lunch and taken with rice. This is different from the Dal fry which is usually preferred in North India.
Ingredients:
- Moong dal - 1 cup
- Grated coconut - small amount
- Red chilly powder - 1 spoon
- Turmeric powder - 1/2 spoon
- Cumin powder / Jeera powder - 1 spoon
- Garlic cloves - 4
- Curry leaves
- Salt
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| Moong dal |
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| Spices |
Preparation
- Cook moong dal in a pressure cooker with dal : water ratio 1:2.
- Cook for 3 whistles and let it remain closed till the steam goes off completely.
- Crush all the spices and coconut together to make a thick mixture. I do not use mixer grinder for this. Instead this is how I do. The mixture should be raw and not very finely ground.
- Take a deep pan and pour the cooked dal into it. (Take out some of the excess water from dal and keep it aside. This can be used while making rasam which I will write in the next post).
- Now add the ground mixture.
- Add salt and mix well.
- Let it boil for 5 mins and then switch off the stove.
- Add 'tadka' at the end.
Moong dal curry is ready now. Easy to make. Easy to digest.
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