When you need some vegetarian gravy without onions and garlic, thick and creamy Moong Dal Gravy is the best.Cooked without any coconut .
If you a vegetarian person , then letils are the best source of proteins for you . That’s what we learnt in our schools right? And Moong or green gram is very healthy lentil you can incorporate in the diet. One of my son’s favourites. Normally he doesn’t like vegetarian food, but can’t resist green grams.
Since we are vegetarian every Mondays, I just need to think about how to make some interesting vegetarian food. So, trial and error is the practice works for me. And when my trial succeeds, I make sure to try it out again and note down . You may say,this Moong Dal gravy is one among the successful trials I did in my kitchen. I am gonna try with other lentils too.
Preparation Time: 10 Minutes
Cooking Time : 10 Minutes
- 1/2 Cup Moong Dal
- 1/2 Teaspoon Turmeric Powder
- 2-3 Tablespoons Finely Chopped Coriander Leaves
- Salt to taste
For Tempering :
- 2 Tablespoons Ghee/Clarified Butter
- 1 Teaspoon Cumin seeds
- 1 Teaspoon Finely chopped green chilies
- 1 Teaspoon grated Ginger
For Paste :
- 3-4 Tablespoons of freshly grated coconut
- 3-4 Dry Red Chilies
- 1 Teaspoon Coriander Seeds
- 2-3 Cloves
- 2-3 Tablespoons Water
Wash moong dal well with water and combine it with turmeric powder, salt and 2 cups of water. Pressure cook it for about 3-4 whistles .
Make a fine paste of ingredients mentioned under ‘For Paste’ .
Add the paste in cooked moong dal and boil it for about 3 minutes.Add some water if it looks very thick.
Heat ghee in a pan and add cumin seeds, chopped green chilies and grated ginger. Fry for a minute and add the cooked dal .
Let it simmer on low heat for a minute or two, add coriander leaves mix and remove from heat.
Serve with hot, steamy rice.