Green Moong Curry

Women of today are great jugglers. We juggle between work, studies, children, home, shopping, domestic emergencies, parties, and what not!!! In these situations, having half an hour to make lunch or dinner is not uncommon. This recipe was born out of one such an emergency. The dhall takes about 25 minutes to make, serves about three people and tastes great too. Parallely, one can finish off with the rotis since this dhall needs only occasional stirring. A nutritious meal in half an hour for a busy weekday. My mom makes this gravy a little runny and serves it with bread. Yummmmmmmm!!

Ingredients:

Moong (green) – ½ cup
Onions (med) – 2 Nos
Tomatoes (med) – 3 Nos
Green chilli – 1 or 2, slit
Ginger-garlic – ½ tbsp, grated
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp or to taste
Garam masala – ½ tsp
Salt – to taste
Corriander – to garnish
Jeera – ½ tsp for tadka (bay leaf, cinnamon, cloves, and cardamom are optional)
Oil – 2 tbsp

Method:

· Was the moong well and pressure cook for three whistles.
· Meanwhile roughly chop the onions and tomatoes and blend in a mixie.
· Take a kadai. Add oil.
· Add jeera for tempering.
· After jeera splutters, add the grated ginger-garlic and green chillies. Fry for a couple of minutes.
· Now add the onion-tomato mixture.
· Add the powders – salt, chilli powder, turmeric powder and garam masala.
· Cover and cook for about five minutes.
· Now remove the lid and cook till all the raw smell is gone.
· Add the moong along with the liquid (not it your moong has too much liquid in it).
· Let it cook for about ten minutes on a low flame.
· Garnish with coriander leaves.
· Done!
· Serve hot with rotis.