Monday, March 14, 2011

Moong Curry..or Soup?

Believe it or not, we've moved. Yet again! This time back to Bangalore and this time for good, we hope. Four moves in 14 months is quite something, right? Especially with 2 kids in tow for the last two moves. Finally, we get to unpack all the boxes that were still unopened from the US move! And I can finally stop saying "still settling in"! Not yet but very soon! :)

I'm not a big fan of soup, especially as part of a multiple course meal. There have been times though, when all I wanted was a brothy soup or sometimes, a heavier, heartier one. I've never made a regular soup from scratch so far and probably never will. But what I do like to have like soup are lentil curries. Especially at dinner time. Makes for a hearty, nutritious meal. This curry is goes well with plain rice or rotis.

Moong Curry


Ingredients:


1 cup whole moong
1 large onion, chopped
1 large tomato chopped
2 tsp ginger-garlic paste
1-2 green chilies, chopped
1 tbsp tomato paste
1 tsp cumin powder, coriander powder, garam masala
lime juice and salt to taste
chopped cilantro for garnish

Moong Curry

Method:

Pressure cook the whole moong in about 3 cups of water with some salt. Keep aside.
Heat 1 tsp oil in a saucepan. Add green chilies and ginger-garlic paste. Saute for a few seconds and add chopped onions. Fry for 1-2 minutes, until translucent.
Stir in the tomatoes and all the remaining ingredients, including the cooked moong along with the water it was cooked in.
Adjust seasonings and simmer for 15 minutes.
Garnish with chopped cilantro.