It was a sunny Sunday morning. I was up all early and not sure what to do. Of course, I have a dear space where I can relax and talk about what goes in our parts of the wood. But somehow I wasn’t up to staring at the screen so early. So sat out with a cuppa of coffee and wondering how the day is going to pass. With Hubby dear not around, we don’t usually plan for cooking anything. Kids were still sleeping and I remembered that I didn’t remember to soak the channa for the poori, which is our customary Sunday breakfast.
When I got inside, I saw Athamma all ready and up. Yeah, she has the task of making Sunday Neivethyam, so she was all bathed and had things cooking on the stove! When asked what’s cooking, she said she had the Moong Dal in cooker. I feel sorry for her, gone are those days when she used to relax on Sundays. Now since they got into the habit of pooja on Sunday morning, she has to be all ready early morning and on top, decide what to prepare for Neivethyam. Since sweet of any kind never gets consumed at home, she has to think of different dishes. And off late, she decided on Pooris. That’s when I told her that in Bengal, they offer Luchis for Kali Maata. She was so happy knowing that. Of course, I knew the reason few weeks later!
I always feel so bad for the Gods, because tradition says we shouldn’t taste anything that’s to be offered to God. Imagine, if you are somebody who can’t decide on salt or spice without tasting, then poor God gets to eat like that! Athamma, who normally never goes wrong in her salt or spice, always has this doubt while she offers. So I tell her to taste and then do the pooja. Of course, this is such a taboo, if I have to confess, I have tasted few times and then offered. I always think what’s the point in offering something tasteless!
Anyway this Moong Dal curry is what we decided to make for the poori. The twins were very happy on being given the plate to themselves, and on top they wanted the gravy too. We gave them unsauteed Moong and they won’t have anything with it. So finally they dipped in the gravy and enjoyed.
Moong Dal Curry
Whole Moong Dal – 1 cup
Onion – 1 medium
Ginger Garlic paste – 1/2 tsp
Bay leaf – 1
Clove – 1
Cinnamon – 1″
Tomato – 1 medium
Turmeric powder a pinch
Chili powder – 3/4 tsp
Coriander powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Oil – 1 -2 tsp
Water – 1 cup
Method to prepare:
Wash and soak whole moong dal overnight.
Wash and add 1 cup of water and pressure cook the moong dal for 1 whistle. It should not be overcooked, but just right.
Heat a pan with oil. Add the whole spices, then add finely chopped onions. Sauté till the onions turn light brown. Add in the ginger garlic paste. Fry well till its well cooked.
Then add the finely chopped tomatoes. Simmer for 5 mins, till the tomatoes are nicely mashed.
Add salt, turmeric, chili powder, coriander powder and garam masala. Mix well and simmer for 5 mins.
Then add the cooked Moong dal along with the water and simmer again for 5 mins.
The gravy shouldn’t be dry and at the same time not too watery.
Moong Dal curry was excellent with the Batura I made.
Whoever thought this will be so yummy! But believe me, when I was preparing it was wondering how this might taste with poori, but one bite and I was impressed. This is for sure a keeper.
And since this was only experiment while hubby dear was not around, next week will surely prepare again for him and enjoy it all over again!
This goes for the Curry Mela hosted by yours truly!
23 comments
Batura and curry both looks mouth watering…gud entry
Yummy curry Sri..whoever could think the humble moong can be a nice companion for the poori and batura!!a nice change from the usual channa or the masala!!great entry!!
LOOKS DELICIOUS,.NICE VARIATION FROMTHE REGULAR CHOLA
Good change for the custmory chana for batura. Sometimes we accidently find alternative sides. Curry looks yummy.
Feeling bad for gods…-D…Same here…But..,prasadam always turns out tastier than the normal food…!
hmm, oh wow..the picture is very very tempting! and again a change from the known chole-batura combo! 🙂
hheehehhah valli..enjoyed reading every bit of it..feeling bad for the gods huh!!!!:)…moong dal curry is a welcome change from the usual potatto curry or channa curry i amke for the pooris or bhaturas…looks yumm..
Hi valli great recipe. Are these the green whole moong dal. We normally soak it only for one hour so was asking.
Also God has to eat all the high calorific fatty stuff from everywhere…..just wonder how much time he must be working out….:P
Moong daal curry looks mouthwatering
I have an overstock of lentils in my cupboard right now and I’m always looking for ideas on what to do with them. You have inspired me.
I’m sure they tasted great with poori, but then again, what doesn’t? I looovvveee poori (although my waistline begs to differ).
Looks so delicious. Makes me hungry. Running to the pantry to look for moong dal.
looks yummy and delicious… great click..
hey i do this often too…will post my version to the curry mela soon…luved ur version too
that looks delicious! God knows how u’re atthamma gets all the energy early in the morning 🙂
I agree with you 100%…why offer something that is not tasting right 🙂
Moong dal must be tasting delicious with bhatura…never tried this combo. Good one Srivalli!
Srivalli, my mom this curry for roti all the time…jus no gg and garam masala..will try u’r version soon.
yep!! salt and spice gotta be checked before ‘the head honcho’ gets to eat..too cute valli :)..the dal looks delicious!
batura and curry is tempting to eat at once….
This curry is so good. Amma used to make a curry a dry one with the similar recipe. She would also add chopped potatoes which goes well with sambar rice.
one quick question.the picture looks that of whole moong and u have mentioned green moong dal( spilt moong with skin).so what did u use exactly? whole moong or dal?
SriLekha, srikar, JZ, jayasree, priyanka, Divya, Priti , thank you all for your lovely comments..
satya, hehehe…thank you ..yeah..thats very true though we have the apprehension
ranji, thank you…it was really yummy
Medhaa, yep these are dried whole moong dal..since we planned to do early morning, we soaked it the previous night..
bhags, heheh..very true..well we should ask right..:P
Cook, thats great..do try..your waistling wouldn’t be affected much..heheh
vb, heheh..hope you find it!
Sangeeth, thanks..looking fwd for the entry!
Latha..thanks..she has the engery and expects me to have tOo..
Tee, glad you agree…:)..
Rajitha, heheh…very true..thanks
Maheswari, oh nice..do try!
Nirmala, really will try it next time
shilpa, I meant the dried whole moong, which when soaked overnight, gets split..but we use it with the husk…
I went through the last 16 post of yours (yep, thats how behind I am). Millet dosai sounds fantastic. I have some moong sprouts too. I will make this curry.
This looks like a yummy change from the usual bhatura. And you are absolutely justified in tasting the food before offering it for pooja!
Kamini.