Green Moong Dal & Potato Curry

Green Moong Dal & Potato Curry, a perfect choice for meat-free days. This easy-to-cook recipe brings together the earthiness of green moong dal, the heartiness of potatoes, and a medley of aromatic spices. Serve it with fresh roti or fragrant basmati rice for a wholesome and satisfying meal

INGREDIENTS

• 410g Green Moong Dal
• 1/2 Teaspoon Jeera Seeds (Cumin Seeds)
• 1 Teaspoon Ginger & Garlic Paste
• 1 Chilli, Sliced
• 1/2 Large Onion, Diced or Sliced
• 1 Sprig Curry Leaves
• 1/4 Teaspoon Turmeric Powder
• 1/4 Teaspoon Biryani Spice
• 1/4 Teaspoon Dhania Jeera Powder (Coriander-Cumin Powder)
• 2 Tablespoons Kashmiri Special Masala
• 1/2 Large Tomato, Peeled and Diced
• 1 Large Potato, Cubed
• 1 Teaspoon Butter
• 1 Tablespoon Chopped Coriander
• Fresh Coriander Sprigs for Garnish
• Salt, to taste

METHOD

1. Heat a pot and add jeera seeds. Sauté until aromatic, then add sliced chillies and diced onions.
2. Introduce curry leaves and ginger-garlic paste, cooking until onions turn translucent.
3. Incorporate ground spices, allowing them to infuse for a couple of minutes over low-medium heat.
4. Add diced tomatoes, mixing them into the spice blend. Add a splash of water to adjust the consistency if needed.
5. Cover the pot and allow the oil to surface in the gravy.
6. When the oil surfaces, add cubed potatoes, ensuring they are coated in the flavorful mixture. Cover and cook for a few minutes.
7. Pour in half a cup of water, season with salt, and cook until potatoes are tender.
8. Once potatoes are soft, add boiled green moong dal to the pot. Combine well and introduce a teaspoon of butter and fresh coriander.
9. Simmer for a few more minutes until the curry thickens and flavors meld together. Adjust seasoning as desired.
10. Serve the aromatic Green Moong Dal & Potato Curry with your choice of roti or aromatic basmati rice. Garnish with fresh coriander sprigs.