Sunday, October 21, 2007
Moong Daal Curry With Chappati
A dish made with veggies and split moong daal. Its delicious when served with rice or chappatis.
When ISG posted this recipe on her blog, Daily Musings a few days back it promptly caught my attention. I usually make beans upperi / upkari which is an accompaniment for dal-rice. This dish started off like a upkari is being made and turned it into a gravy with veggies! A beautiful information by ISG in her post about various pulses and their properties. Thanks for posting.
Here goes the recipe for daal.
1 cup split moong daal
1/2 cup peas (fresh / frozen)
10-12 french beans
1/2 small red onion chopped finely
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 sprigs curry leaves
Oil (Vegetable oil)
For Masala :
1 tbspn fresh scraped coconut or 1/4th cup dessicated coconut
1 tsp jeera
1-3 green chillies
Cook daal with peas in a pressure cooker upto three whistles-wt a pinch of turmeric if needed. Grind to fine paste the masala ingredients with little water (say 4-5 tbspns). Wash and cut beans finely. In a deep pan, take a tbspn of oil, add mustard seeds, let them splutter, add jeera and curry leaves, add the onions which are finely chopped, fry until light brown, add the masala, fry a bit. Add the beans and cook for 4 - 5 minutes till tender. Mash the the cooked daal a bit carefully not mashing the peas..add it in the pan and cook further. Add water if you need more watery consistency. Simmer for 3-4 mins on a medium flame..put off the stove and cover with lid for flavour to gel.
Serve hot with chappati or rice.
Thankyou for this lovely recipe, ISG which I tweaked a bit to suit my pantry and family.