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Moong Curry

Makes one serving Ingredients: 1/4 cup soaked whole moong 2 tbsp besan flour 1 small tomato, finely chopped 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/4 tsp turmeric powder 1/4 tsp red chili powder Salt to taste 1 tbsp oil 1 cup water Fresh coriander leaves for garnish

Nutrient details

Fats : 4.0

Protein : 12.5

Fibre : 10.5

Carbs : 10.5

Ingredients for this Recipe

Whole moong

1/4 cup

Small tomato, chopped

1 no

Cumin seeds

1/2 tsp

Coriander powder

1/2 tsp

Turmeric powder

1/4 tsp

Red chilli powder

1/4 tsp

Salt to taste

0

Oil

1 tsp

Water

1 cup

Coriander leaves, chopped

1 tbsp

Besan

2 tbsp

Preparation

1. Rinse the moong in water and soak it for 30 minutes.

2. Heat oil in a pressure cooker or pot over medium heat.

3. Add cumin seeds and let them sizzle for a few seconds.

4. Add chopped tomato and cook until it becomes soft and mushy.

5. Add coriander powder, turmeric powder, and red chili powder. Mix well.

6. Drain the soaked moong and add it to the pot. Mix well.

7. Add 1 cup of water and salt to taste. Mix again.

8. Close the pressure cooker lid and cook on medium heat for 3-4 whistles or cook in a pot until the dal is cooked through and soft.

9. Turn off the heat and let the pressure release naturally.

10. Open the lid and give the dal a stir. If the dal is too thin, add besan mixed with 2-3 tbsp water to get your desired consistency.

11. Garnish with fresh coriander leaves and serve hot with rice, roti.