Monday, February 7, 2011

Green Moong Curry

  • 1 cup Whole green moong / moong bean
  • 1 Potato
  • 1/4 cup Onion chopped
  • 1 cup Tomato chopped
  • 1 clove Garlic crushed
  • 1/2 cup Coconut shredded
  • 2 tbsp Coriander leaves
  • 1 lemon size Tamarind
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 4 Curry leaves
  • 1 tsp Oil
  • Salt to taste

  1. Wash the green moong and pressure cook in a pressure cooker with enough water for 3 whistles.
  2. Do not over cook, it will turn mushy.
  3. Now Peel the skin of the potato and wash it. Cut into small cubes.
  4. Put the potatoes in a microwave safe bowl, add 1 tbsp water and close the lid partially and microwave for 4 mins.
  5. Remove the extract from tamarind by soaking in hot water.
  6. Grind the coconut and coriander to a fine paste with little water. Keep aside.
  7. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add onion.
  8. Fry the onions till transparent.
  9. Add garlic, curry leaves and tomatoes.
  10. Fry them until tomato is soft.
  11. Add chili powder, coriander powder and turmeric powder. Mix them all well.
  12. Now add the cooked green moong, potatoes and tamarind extract.
  13. Mix them well add water to dilute it.
  14. Now add grounded coconut paste and salt . Mix well.
  15. Allow to boil for 3 mins.
  16. Transfer to a serving bowl.
  17. Serve hot with rice, chapati, roti, etc..

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