Prep 5 mins
Cook 20 mins
Another really nice recipe I found in the newspaper. This Indian "sabzi" (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich!
- Heat oil in a pan.
- Add cumin seeds.
- Wait until they crackle before adding the chili.
- Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
- Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
- Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
- Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
- Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
- When all the water has disappeared, check to see that the moong is soft enough to be eaten.
- The mix should be dry and not liquid like Indian dal normally is.
- Sprinkle the chopped corriander and serve hot with chappati or roti.
Anu, it was nice! Good actually because I used red lentils and it was so easy to digest, also I added 1/2 lime juice, 4 tbsp and 1 tsp of ginger-garlic paste, 1 tsp red chilli powder and garnished with my favourite , cilantro! Enjoyed it with roti last night! Thanks!
Very good! I followed Charishma's suggestions, plus added a tsp each of cumin and tumeric, and salt at the end. Next time I'll be adding carrots to the mix to sweeten it just a bit.