Ingredients:
Whole moong dhall/ Pachai payaru – 1 cup
Onion – 1
Onion – 1
Carrot – small size 1
Coconut - 2 tsp
Green chilli – 3 chopped
Mustard – 1 tsp
Cumin seeds – 1 tsp
Ajwin / Omam– ½ tsp
Turmeric powder – 1tsp
Chilli powder – as per taste
Oil – 2 tbsp
Salt
Method :
One day before itself soak the green moong dhall in water.Means tomorrow afternoon if you are going to prepare means today morning itself soak it in water.
Night drain the water and set aside in a bowl. Use it next day.
Heat oil in a pan. Add mustard seeds, as it spluttering starts, add ajwin, cumin seeds, and greenchilli to it.
After the spluttering stops, add onion and fry till it become brown colour.
Then add the whole moong dhall .
Add turmeric,chilli powder,salt in it.
Let the moong dhall fry for 5 minutes, add the carrot and fry for 2 minutes.
Atlast add coconut and fry.
Now the moong dhall curry is ready to serve.
Enjoy this Curry with rice and chapathi.
Night drain the water and set aside in a bowl. Use it next day.
Heat oil in a pan. Add mustard seeds, as it spluttering starts, add ajwin, cumin seeds, and greenchilli to it.
After the spluttering stops, add onion and fry till it become brown colour.
Then add the whole moong dhall .
Add turmeric,chilli powder,salt in it.
Let the moong dhall fry for 5 minutes, add the carrot and fry for 2 minutes.
Atlast add coconut and fry.
Now the moong dhall curry is ready to serve.
Enjoy this Curry with rice and chapathi.
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