A curry so light and delicious, it’s difficult to believe it can be so good for you! Green moong is considered, according to Ayurvedic principles, to be a superfood. Aiding in digestion, it’s excellent for detoxing and when recovering from illness.
As featured in Food & Home Magazine.
Ingredients in bold available at The Spice Emporium
250g whole green moong (China pea)
1 tsp oil
1 whole red chilli
1 tsp mustard seeds
few fresh curry leaves
1 onion, peeled and chopped
4 tomatoes, grated
¼ tsp ground garlic
¼ tsp ground ginger
½ tsp ground green chillies
1 tsp Spice Emporium Turmeric Powder
2 tsp coriander cumin (dhana jeera) powder
1 tsp lemon juice
1 tsp sugar
½ – 1 tsp Spice Emporium Hot Chilli Powder
- Soak the moong in a bowl of water, 1 hour. Drain.
- Place 750ml (3 cups) of water in a saucepan and bring to a boil. Add the soaked moong and boil until tender, about 25-30 minutes and set aside. (no draining)
- In a saucepan over high heat, add the oil, whole chilli and mustard seeds, and allow to sizzle. Add the curry leaves, followed by the onion. Reduce the heat to medium and sauté until transparent.
- Add the tomatoes, ground garlic, ground ginger, ground chillies, turmeric, coriander cumin powder, red chilli powder and salt, and cook until the tomato juice evaporates and thickens to a chutney consistency, 5 – 10 minutes. Add the boiled moong and stir to combine. Cover and cook until the moong and tomato chutney has cooked well together and is blended, 8 – 10 minutes. Stir in the lemon juice and sugar.
- Serve the green moon dal hot garnished with coriander leaves.