How to make Nilgiri Moong Ka Korma Recipe - Green gram cooked with aromatic spices and yogurt.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Whole green grams (sabut moong) ( साबुत मूंग ) ,

Cuisine : Hyderabadi

Course : Main Course_Veg

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Nilgiri Moong Ka Korma

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Nilgiri Moong Ka Korma checkout Khatta Moong With Green Garlic , Green Gram Sundal . You can also find more Main Course_Veg recipes like Kadai Vegetables, brinjal gravy, Achari Aloo, Stir Fried Chinese Exotic. Or try out these recipes from Hyderabadi Cuisine like Jaleba, Tootak, Murgh Korma, Vegetable Hyderabadi Biryani.

Nilgiri Moong Ka Korma Recipe Card

Nilgiri Moong Ka Korma
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Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Nilgiri Moong Ka Korma

  • Whole green grams (sabut moong) soaked and blanched with salt and turmeric powder 2 cups

  • Oil 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 6-8 cloves

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Onions grated 2

  • Fresh coriander leaves 1 cup

  • Green chillies ground to paste 2-3

  • Turmeric powder 1/2 teaspoon

  • Fresh coconut grated 1 cup

  • Yogurt 3-4 tablespoons

  • Salt to taste

  • Garam masala powder 1 tablespoon

Method

Step 1

Heat 2-3 tablespoons oil in a non-stick pan. Add cumin seeds and coriander seeds and sauté for 1 minute.Add ginger and garlic and sauté till garlic is light brown.

Step 2

Add poppy seeds and sauté for 2 minutes. Add onion, mix and sauté for 2-3 minutes

Step 3

Roughly chop fresh coriander leaves.Add ground chillies, turmeric powder, chopped fresh coriander and coconut, mix well and cook for 1 minute.

Step 4

Transfer into a grinder jar and add yogurt. Grind into a smooth paste with sufficient water.

Step 5

Heat remaining oil in a non-stick pan. Add ground paste and sauté for 4-5 minutes. Add green gram, salt and garam masala powder. Mix well and cook for 3-4 minutes.

Step 6

Add 2-3 cups water, stir to mix and bring to a boil. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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