Soft moong dal dumplings in a spicy & tangy curry, is one of my favourite curries. A must try!
Ingredients
Moong Dal - 1 Cup
Onion - 1 medium sized ground to a paste
Ginger - Garlic Paste - 2 teaspoons
Coriander Powder - 2 teaspoons
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Tomato - 1 sliced
Zeera - 1 teaspoon
Oil for deep frying & 2 tablespoons for sauté
Salt to taste
Fresh Coriander - 1/2 cup for garnishing
Homemakerz Garam Masala - 1/2 teaspoon
Method
Step 1 - Soak the moong dal overnight. Grind it into a fine paste.
Step 2 - Beat the finely ground dal nicely till it becomes light & fluffy.
Step 3 - Heat oil in a kadhai & deep fry the dal balls (pakoras) & keep aside.
Step 4 - Take 2 tablespoons of oil, temper with zeera, add onion & ginger-garlic pastes, powdered coriander, red chilli & turmeric. Sauté well till oil leaves the sides of the pan.
Step 5 - Add sliced tomato & sauté for a little more time.
Step 6 - Pour 2 glasses of water in this masala & let it boil.
Step 7 - Add all the dal pakoras and boil a little more till they become tender.
Step 8 - Check the consistency of the gravy.
Step 9 - Garnish with fresh green coriander & Homemakerz Garam Masala.
Step 10 - Serve hot with rice or roti.
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