Ingredients
-
1
-
1
-
3
-
1
-
2
-
1
-
5
-
2
-
1
-
1 1/4
-
-
-
-
-
Directions
Subru Uncle’s Whole Green Moong Dal I’ll be making ALOT in the U,My dad and mom quite enjoy this lentil curry. They have it on some steaming hot white Basmati rice(long-grain variety) and a little low-fat plain yogurt on the side. This combo is a filling lunch. Instead of using whole green lentils, you can also try this curry using split green lentils(in that case we call the curry as, believe it or not, “Sai Dal”! LOL;)! I’ll be making this ALOT in USA.,I made this with the fresh chili, and lacking fresh tomatoes, subbed a can of Ro-Tel tomatoes with green chilis also. It was tasty and filling when served with hot rice. I did use 1/8 teaspoon red chili powder since I am kind of a wimp, which was plenty spicy for me. Thank you for sharing all your wonderful recipes.,This was good and I may make it again. I wasn’t 5 star crazy about it though. I think I’ll make it again without the curry leaves in it. I love curry leaves but I associate them more with South Indian or Gujarati dishes and this had the flavors of North Indian cooking. That said, it’s a good recipe & I’m sure others will like it as is.
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Steps
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1
Done
|
Put the Drained Green Lentils Alongwith 2 Cups of Water in a Large Pot and Bring to a Boil. |
|
2
Done
|
Lower Flame to Medium, Cover and Allow the Lentils to Continue to Cook Until Tender. |
|
3
Done
|
This Will Take About 30 Minutes. |
|
4
Done
|
Do not Throw Out This Water in Which You Have Cooked the Lentils. |
|
5
Done
|
Now, With the Back of a Large Mixing Spoon, Mash the Lentils. |
|
6
Done
|
Keep Aside. |
|
7
Done
|
Heat Oil in a Large Pan on Medium Flame. |
|
8
Done
|
Once It's Hot, Add Mustard Seeds and Allow to Splutter. |
|
9
Done
|
Once They Start Spluttering, Add Cumin Seeds and Allow to Crackle. |
|
10
Done
|
Once They Start Crackling, Add Curry Leaves and Stir-Fry For 2 Minutes on Medium Flame. |
