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Moong Curry
Ingredients:
- 100 grams whole moong.
- 1 glass butter milk.
- 1 tblsp, gram flour.
- ½ tsp. cumin seeds.
- 1 tsp. sugar.
- 4 green chillies, slitted.
- 1 small piece ginger, minced
- A few curry leaves.
- Handful of corriander leaves.
- ½ tsp. turmeric powder.
- Pinch asafoetida.
- Salt to taste.
Method:
Wash and soak dal in water whole night. Next morning, tie in a cloth and hang from a nail in the wall for 24 hours at the end of which the dal will have developed sprouts. Mix flour with buttermilk. Heat 2 tblsps. oil and add asafoetida, cumin seeds and ginger.
When the seeds stop popping, put in dal and turmeric powder and salt. Pour in 1 cup water and curry leaves and cook till the dal is almost done.
Pour in buttermilk and add chillies and sugar and cook till the dal is soft. Garnish with corriander leaves and serve with plain boiled rice.
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