How to make Moong Curry -
Sprouts cooked with onions, tomatoes and powdered masalas.
This recipe is contributed by Member Renjini Selvan Velayudhan.
Main Ingredients : Whole Green Grams, Tomatoes (टमाटर)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Moong Curry checkout Jain Osaman, Khattu Mag. You can also find more Dals and Kadhis recipes like Kulith Cha Saar Turai Aur Moong Ki Dal Moong Curry Dakho
Moong Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moong Curry Recipe
Whole Green Grams 250 grams
Tomatoes to taste
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Onions sliced 2 large
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Tomato sliced 1 large
Garam masala powder 1 teaspoon
Method
Step 1
Boil water in a deep pan. Add green gram, salt and cook till soft. Drain and set aside.
Step 2
Heat oil in a non stick pan. Add cumin seeds.
Step 3
Once they crackle, add onions and sauté till light brown.
Step 4
Add ginger paste, garlic paste and sauté for two minutes.
Step 5
Add turmeric powder, chilli powder, coriander powder and tomato. Cook till tomatoes are soft.
Step 6
Add one cup water, salt and allow to boil. Add cooked green gram, garam masala powder and mix well.
Step 7
Cover and simmer for twenty minutes. Serve hot.
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