Whole Moong Dal – 2 cups
To be ground together –
Ginger-Garlic paste – 2 tablespoons
Coconut (grated or chopped) – 1/2 cup
Red chillies – 4-5 medium sized ones
For tadka –
Urad dal (optional)
Boil the whole moong dal in a pressure cooker till it’s cooked, but not over-cooked (not mashed). After it cools down a bit, mix it with the ground paste of ginger-garlic/coconut/red chillies. Keep aside.
Heat the kadai and add the tadka ingredients. When the mustard starts spluttering, add the urad dal. Adding curry leaves now would take away the aroma and leave the leaves burnt, so keep it for later.
Toss in the moong dal mixed with the spices. Add salt to taste and the curry leaves. Cook till the raw smell of ginger-garlic goes away.
A slight variation could be to sprinkle grated coconut instead of grinding it with the other spices towards the end.
Wondering why my blog is suddenly hosting recipes, given the fact that I’m no great shakes in the kitchen? Well, read on.
Now take the prepared curry above and place it in a clean bowl on your serving side of the kitchen. In my kitchen, I’m currently facing a crazy problem of red ants that miraculously appear near anything that even closely resembles food. Return after 20-30 minutes and see that this moong dal fry is NOT inhabited by ants, while the chapatis in the hotpack (or whatever you call ’em dishes that’s supposed to keep food hot) have an ever-growing line of industrious li’l buggers resolutely getting in.
I’ve convinced myself it’s because of the chillies and the ginger-garlic. It has nothing to do with my cooking ability. Absolutely nothing. Ok?
And woe to ye, if you hint at it.