Moong Dal Curry Food

MOONG DAL RECIPE

Steps:

• Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.
• Chop onions, tomatoes, green chilies and ginger.

DAD AND CHAR'S EXCELLENT YELLOW MOONG DAL CURRY

Steps:

• Dissolve asafoetida powder in 1/2 cup of water, mix well to dissolve completely, then keep aside.
• Put the cleaned and washed lentils in a large pot.
• Add 12-14 cups of water and boil on high flame until the lentils are tender and done.
• Mash the lentils using an electric beater and keep aside, covered, until required.
• Heat oil in a pot on medium flame.
• Once its hot, toss in the mustard, methi and cumin seeds.
• Allow to splutter and crackle.
• Once they stop doing so, reduce flame quickly, add the curry leaves (torn), mixing continuously as you do so.
• Then toss in the chopped green chilli and chopped fresh ginger.
• Stir continuously and cook on medium flame unil the raw smell of ginger is gone and it turns slightly brown.
• Add the turmeric and red chilli powders.
• Mix well and continue to cook for 2 minutes.
• Then, add the chopped tomatoes and cook, stirring continuously, on medium flame, until the tomatoes are softened.
• Add asafoetida mixture to the tomato mixture.
• Add a cup of water and boil for 3 minutes, stirring continuously.
• Remove from heat.
• Pour this mixture into the mashed lentil curry and mix well.
• Add salt and stir again.
• Bring to a boil.
• Stir, stir and stir as you are boiling it.
• Bring to a boil again.
• Lower flame, remove from heat and serve rightaway with plain white Basmati rice and yogurt on the side.
• ENJOY!