Whole moong dhal masala/ curry
This recipe is an adaptation of my friend's. She had served this curry for dinner a couple of years back and being a newbie at cooking, I was instantly attracted by the simplicity and the taste of this curry at the same time. I noted the recipe from her that night and have been making this ever since. During the years, I tweaked it to suit our taste but it is a hit every time. The ingredients and preparation is also a very easy one, it just takes a couple of minutes to cook this. You can also make this like a one-pot dish by adding everything in a pressure cooker (omit the sautéing in this cake) and cooking for the usual time. I usually make this curry for lunch with rice and any spicy fried side dish for lunch and for dinner we have the same curry for rotis or dosas. These days, I prepare these kinds of dishes, so all the cooking for the day is done at one time, and I can spend the rest of the evening taking my kids to the park or just spending time with them and not worry about dinner.
1. Whole moong dhal, 1 cup.
2. Small onions, peeled and diced, 1 cup.
3. Tomatoes, 2, diced finely.
4. Ginger-garlic paste, 1 teaspoon.
5. Turmeric powder, a pinch.
6. Chili powder or sambar powder, 1 teaspoon.
7. Garam masala powder, 1/2 teaspoon.
8. Mustard seeds, 1/2 teaspoon.
9. Cumin seeds, 1/2 teaspoon.
10. Salt as per taste.
11. Curry leaves and chopped cilantro for garnishing.
Wash the moong dhal and cook them with the turmeric powder until they are soft. I used a pressure cooker to cook the dhal (with enough water to cover them for up to 10 minutes for 3 whistles). Heat a pan with a tablespoon of oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Add the diced onions and sauté for a few minutes until the onions are translucent. Now add the chopped tomatoes, ginger-garlic paste, chili powder, garam masala powder, and salt and keep sautéing under low flame until everything is well blended. Add the cooked moong dhal now along with a cup of water, mix everything well, and cook for 5 minutes under low flame and the curry thickens up a little. Serve with rice, chapathis, idlis or dosas.
Two slit green chiles can also be added along with the tomatoes during the sautéing process.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita