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