WholeMoong Kurma

Ingredients

1 cup whole moong dal (soaked overnight) 

1 medium sized onion

2 médium sized tomato

1 ts ginger garlic paste

1/4 ts turmeric powder, 

3/4 ts chilli powder, 

1 ts coriander powder)

Few curry leaves

Handful of cilantro

To grind

3 ts grated coconut

1 ts khus khus

4 cashews/ dried roasted chick peas

1 ts black peppercorn

1 ts cumin seed

3/4 ts fennel seed

2 cloves

Preparation

- Pressure cook whole moong with enough water and salt for 4 whistles. 

- Grind the ingredients mentioned above into a smooth paste with very little water.

- Heat oil in a pan. Once hot add the thinly sliced onions. Fry them until they turn translucent.

- Add ginger garlic paste and curry leaves.  Fry for few seconds.

- Add tomatoes and a little salt. Cook them until they turn mushy. 

- Add turmeric powder, chilli powder and coriander powder. Cook for a while until the masala is blended well the the tomato and oil separates from the mixture.

- Now add the ground mix

- Add the cooked whole moong with its water.

- Allow the contents to boil.

- Then reduce the flame to a medium and let the mixture boil until the gravy is thickened.

- Finally garnish with coriander leaves