WHOLE MOONG GRAM CURRY

INGREDIENTS:

Whole moong gram	1 cup
Onion	1 medium finely chopped
Tomato	1 medium finely chopped
Ginger paste	1 tsp
Cumin seeds	¼ tsp
Dry red chili	1 – broken into half
Bay leaf	1 leaf
Asafetida	1-2 pinches
Oil	1 tbsp
Salt	To taste
Turmeric powder	¼ tsp
Red chili powder	¼ tsp
Coriander powder	1 tbsp
Cumin powder	¼ tsp
Black pepper powder	¼ tsp
Garam masala powder	¼ tsp
Kasuri methi	½ tsp
Ghee	1 tsp
Coriander leaf	2 tbsp chopped

METHOD:

• Wash and soak the whole moong gram in 2 cups of water for 30 mins.
• In a pressure cooker, heat 1 tbsp of oil on medium flame and add cumin seeds, broken dry chili, bay leaf and asafetida.
• As cumin seeds splutter, add a tsp of ginger paste and sauté for a min. Add finely chopped onions and sauté until translucent.
• Add turmeric powder, red chili powder, cumin powder, coriander powder, and black pepper powder. Mix well and sauté for 1 minute taking care not to burn the spices.
• Add chopped tomatoes and salt. Mix well and sauté until tomatoes are mushy.
• Add the soaked moong gram along with the water and give a good stir.
• Cover the pressure cooker and cook for 3 whistles. Turn off and wait until the pressure releases.
• Open the cooker and give a good mix. Check for consistency of the gravy, add ¼ cup of lukewarm water if the gravy is too thick.
• Crush the kasuri methi between palms and add to the moong curry. Also add garam masala powder, chopped coriander leaves and a tsp of ghee to the curry. Addition of ghee is optional but adds a nice flavor to the curry.
• Mix well and cover for 2-3 mins with lid to lock the flavors.
• Serve warm with roti, paratha or rice.