Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.

INGREDIENTS

Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.

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