Nilgiri Moong Ka Korma

Ingredients list for Nilgiri Moong Ka Korma

• 2 cups Whole Moong soaked and blanched with salt and turmeric powder
• Fresh Coconut
• 2-3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander seeds
• 1 tablespoon Ginger finely chopped
• 6-8 cloves Garlic finely chopped
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 2 Onions grated
• 1 cup Fresh coriander leaves
• 2-3 Green chillies ground to paste
• 1/2 teaspoon Turmeric powder
• 1 cup Fresh coconut grated
• 3-4 tablespoons Yogurt
• to taste Salt
• 1 tablespoon Garam masala powder

Method

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.
2. Add poppy seeds and sauté for 2 minutes. Add onion, mix and sauté for 2-3 minutes
3. Roughly chop fresh coriander leaves.Add ground chillies, turmeric powder, chopped fresh coriander and coconut, mix well and cook for 1 minute.
4. Transfer into a grinder jar and add yogurt. Grind into a smooth paste with sufficient water.
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.
6. Add 2-3 cups water, stir to mix and bring to a boil. Serve hot.

Nutrition Info