
Ingredients:
• 1 cup – moong (wash in water, and soak for 2-3 hours)
• 1 onion, chopped in long slivers
• 1 tomato, chopped
• 1 capsicum, chopped
• 1 piece ginger, peeled
• 3 Green chillies
• 2-3 Cloves Garlic
• 1 stalk – Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seeds (dhania) powder
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – cumin powder
• 1/2 tsp – each cumin and Mustard Seeds
• 3-4 pinches Asafoetida powder
• 3-4 pinches cinnamon-clove powder
• salt to taste
• 3 tbsp – Ghee
• 2 tbsp – Lemon juice
• 4 cups – water
Method:
- Grind ginger, garlic, and 2 chillies to a paste, keep aside.
- Put water to boil, add moong, cook covered.
- Meanwhile, heat 1 tbsp ghee, add sliced onions.
- Stir fry till brown, add paste, stir, and add to boiling moong.
- Reduce moong to low, cover and simmer till well cooked.
- The moong should be mushy, and not too hard.
- Make a paste of all dry masalas, except, clove powder and asafoetida.
- Put remaining ghee to heat in a pan.
- Add seeds, asafoetida, cinnamon-clove powder.
- Add curry leaves, allow to splutter.
- Add slit green chilli, masala paste, stir fry till ghee separates.
- Add salt, lemon juice, pour over cooked moong.
- Stir and continue to cook on simmer for 2-3 mins.
- Serve hot with paratha, roti, or steamed rice.
Recipe courtesy of Saroj Kering