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