whole green moong daal recipe
GREEN GRAM CURRY WITH COCONUT (moong daal curry)
INGREDIENTS:
GREEN GRAM (MUNG BEAN) - 1 CUP
BAY LEAF - 1
GREEN CHILIES - 2 (SLICED)
GARLIC - 1 TSP (CHOPPED)
TURMERIC POWDER - 1/4 TSP
OIL - 1 TSP
CORIANDER SEEDS - 1 TSP
CLOVE - 1
FENNEL SEEDS - 1/2 TSP
CUMIN SEEDS - 1/2 TSP
CINNAMON - SMALL PIECE (1/4 TSP)
CLOVE - 1 (A PINCH)
CARDAMOM - 2 (A PINCH)
COCONUT - 1/4 CUP (SHREDDED)
WATER - 4 CUPS
SALT - 1 1/4 TSP
CURRY LEAVES - FEW
TEMPERING:
OIL - 1 TSP
ONION - 2 TBSP
COCONUT - 1 1/2 TBSP (SHREDDED)
DRY RED CHILES - 2
PROCEDURE :
IN A PRESSURE COOKER ADD 1 CUP OF CLEAN AND RINSE GREEN GRAM (MUNG BEAN) AND ADD BAY LEAF, GREEN CHILIES, GARLIC AND TURMERIC POWDER AND GIVE IT A STIR. ADD 1 ¾ CUP OF WATER AND PRESSURE COOK MUNG (GREEN GRAM) ON MEDIUM FLAME. TURN THE FLAME OFF AFTER 3 WHISTLES. ALLOW THE PRESSURE TO DROP NATURALLY....
MEAN WHILE IN A PAN ADD 1 TSP OIL AND HEAT IT ON MEDIUM HIGH FLAME AND ADD CORIANDER SEEDS, CLOVE, FENNEL SEEDS, CUMIN SEEDS, CINNAMON AND SHREDDED COCONUT (YOU CAN ADD ½ TSP OF GARAM MASALA INSTEAD OF SPICES), SAUTE IT UNTIL IT TURNS GOLDEN COLORED AND IT RELEASES A NICE AROMA, TURN OFF THE FLAME AND ALLOW THIS MIXTURE TO COOL DOWN A BIT. ADD THE PREPARED COCONUT MIXTURE TO THE GRINDER AND ADD 1/4 CUP OF WATER TO THE GRINDER, GRIND IT TO A SMOOTH PASTE. ADD THIS PASTE TO THE COOKED MUNG, ADD 2 CUPS OF WATER AND SALT, MIX IT WELL. COVER AND COOK CURRY ON MEDIUM FLAME FOR A MINUTE AND TURN THE FLAME OFF. IN A PAN ADD OIL AND HEAT IT ON MEDIUM HIGH FLAME AND
ADD ONION, SAUTE IT UNTIL IT TURNS SOFT. ADD SHREDDED COCONUT AND DRY RED CHILIES SAUTE IT UNTIL IT TURNS Its COLOR. WHEN IT START CHANGING COLOR TURN OFF FLAME.
ADD THE TEMPERING TO CURRY AND MIX IT WELL AND ADD FRESH CURRY LEAVES FOR MORE FLAVOR. COVER AND KEEP IT ASIDE FOR 5 MINUTES BEFORE YOU SERVE. ENJOY TASTY MUNG CURRY WITH RICE, ROTI, OR IDIYAPPAM….
TIP: SUBSTITUTE SHREDDED COCONUT WITH DRY COCONUT POWDER.
SUBSTITUTE SPICES WITH INDIAN SPICE MIX (GARAM MASALA) – 1/2 TEASPOON…