Subru Uncle's Whole Green Moong Dal I'll be making ALOT in the U
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
5-6
ingredients
- 1 tablespoon cumin seed
- 1 teaspoon mustard seeds
- 3 tablespoons oil
- 1 medium green chili, washed,ends trimmed and finely chopped
- 2 medium onions, peeled,washed and finely chopped
- 1 inch fresh ginger, peeled,washed and finely chopped
- 5 cloves garlic, peeled,washed and finely chopped
- 2 medium tomatoes, peeled,washed and finely chopped
- 1 teaspoon coriander powder
- 1 1⁄4 teaspoons turmeric powder
- 1⁄2 teaspoon red chili powder (Use a little less than 1/2 tsp.)
- 4 sprigs of fresh curry leaves, washed and torn
- 1⁄4 cup water (this is added for cooking the tomatoes)
- 2 cups water (to boil whole green moong dal)
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon salt
- 1 1⁄4 cups water (to make gravy for the lentils this is added at the end)
- 1 1⁄2 cups whole green lentils, cleaned,washed,soaked in water for 30 minutes and drained (whole green moong dal)
directions
- Put the drained green lentils alongwith 2 cups of water in a large pot and bring to a boil.
- Lower flame to medium, cover and allow the lentils to continue to cook until tender.
- This will take about 30 minutes.
- Do not throw out this water in which you have cooked the lentils.
- Now, with the back of a large mixing spoon, mash the lentils.
- Keep aside.
- Heat oil in a large pan on medium flame.
- Once it's hot, add mustard seeds and allow to splutter.
- Once they start spluttering, add cumin seeds and allow to crackle.
- Once they start crackling, add curry leaves and stir-fry for 2 minutes on medium flame.
- Then, toss in the chopped ginger,garlic,onions and green chilli.
- Mix well and continue to stir-fry until the masala becomes very dry.
- Add turmeric powder, corriander powder and red chilli powder.
- Mix well and continue to stir-fry for another 3 minutes.
- Fold in the chopped tomatoes alongwith 1/4 cup of water.
- This water is to be added to cook the tomatoes.
- Mix well and cook on medium flame until the tomatoes become really soft and mushy.
- Add salt and mix well.
- Add the lentil-water mixture to this pot containing the prepared masala mixture.
- Mix well.
- Stir in 1 1/4 cups of water (so that you obtain the correct consistency of this lentil curry).
- Remove from heat.
- Serve hot with rotis (Indian flatbreads) or bread or cooked long-grain Basmati white rice.
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Reviews
-
I made this with the fresh chili, and lacking fresh tomatoes, subbed a can of Ro-Tel tomatoes with green chilis also. It was tasty and filling when served with hot rice. I did use 1/8 teaspoon red chili powder since I am kind of a wimp, which was plenty spicy for me. Thank you for sharing all your wonderful recipes.
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This was good and I may make it again. I wasn't 5 star crazy about it though. I think I'll make it again without the curry leaves in it. I love curry leaves but I associate them more with South Indian or Gujarati dishes and this had the flavors of North Indian cooking. That said, it's a good recipe & I'm sure others will like it as is.
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