MOONG DAL CURRY : METHOD 2

Necessity is the mother of invention- This adage holds good in this scenario,where in the prices of veggies are skyrocketing due to torrential rains. Hence, I have been inventing recipes involving minimal veggies. Normally,in preparing moong dal curry,I always consider tomato as a quintessential veggie. But considering the exorbitant price of tomato, I decided to do without it. I prepared groundnut,garlic chutney and incorporated the same in the curry. As I was running out of coriander leaves,I added kasoori methi for the flavour.

The tamarind in the chutney imparts the tangy taste and is an apt substitute for the tomatoes. The nutty flavour of the groundnuts elevates the flavour profile. This recipe turned out  to be the yummiest curry,I have ever tasted. This curry goes well with chapati,rice,puri and phulka.

 

 

 

INGREDIENTS FOR CHUTNEY

GROUNDNUTS- 1 1/2 TBSP

GARLIC CLOVES-5 NOS

RED CHILLIES- 6-7 NOS

CUMIN SEEDS- 3/4 TSP

TAMARIND- GOOSEBERRY SIZE

OTHER INGREDIENTS

WHOLE MOONG DAL- 1 1/2 CUPS

ONIONS- 2 NOS

CUMIN SEEDS- 3/4 TSP

KASOORI METHI- 3/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 

OIL- 1 TBSP

 

METHOD

Wash moong dal thoroughly and pressure cook for two whistles.

For the chutney: Soak the red chillies in hot water for twenty minutes. After twenty minutes,grind the soaked red chillies along with garlic and keep it aside. In a mixer jar,take the roasted groundnuts,cumin seeds,tamarind,red chilli paste,little water and grind to fine paste and keep it aside.

In a pan heat oil,splutter cumin seeds,add chopped onions,salt and fry till the onions turn translucent.

Add the groundnut paste,turmeric powder over this and saute for a minute.

Now transfer the steamed moong dal over the sauteed ingredients for a couple of minutes.

Add crushed kasoori methi over this and serve.