As the weather turns cooler we begin to think of heartier dishes. Moong dal curry is a hearty meal that can be prepared in a very short time, with little preparation. Maybe the best thing is that the ingredients are usually close at hand, no trip to the grocery store at the last minute.
1/2 cup whole green mung dal, cleaned
1/2 tsp turmeric
1 Tbsp ginger/garlic paste
salt to taste
2 Tbsp olive oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
4 Thai chilies,chopped
1 cup onion, finely chopped
1 tsp red chili powder (adjust to taste)
1/2 tsp ground garam masala
1 14 oz can diced tomatoes
1/4 cup chopped cilantro leaves
- In a pressure cooker, combine mung dal, turmeric, ginger/garlic paste, salt and 1/2 tsp olive oil (to prevent foaming) . Add enough water to cover the ingredients by 1 to 2 inches. Heat on high until pressure is achieved, turn down to medium and cook for 20 minutes. Mung dal should be firm, but not hard when cooked. You can cook on the stove if you prefer, soak dal first for a few hours if you use this method.
- While the dal is cooking heat oil over medium/high temperature.
- Add mustard seeds, then cumin seeds after the mustard seeds begin to pop.
- Add the thai chilies and onion; fry until onion is soft and translucent.
- Stir in red chili powder, garam masala and diced tomatoes. Simmer for 10 minutes.
- Stir in the cooked mung dal, add water if needed. How much water depends on how much gravy you like your curry to have.
- Allow curry to simmer for 15 to 20 minutes.
- Garnish with chopped cilantro leaves.