Whole Green Moong Lentils Curry

Lentils are absolutely the love of my life! I am so addicted to them that I want to add these nutritious pulses into literally everything on earth, be it rice or veggies. Whole green moong lentils are a high protein, low calorie and low fat food. Especially for people suffering from diabetes anemia, doctors always recommend them to consume this power food. It is also ideal for those with digestive issues and sensitive stomachs.

When I was pregnant with my LO, I had contracted gestational diabetes. During the entire third trimester, doctors asked me to eat just two power foods – a) Kai Lan Leaves b) Green Moong Lentils. At that time, I did have cravings to eat spicy sugary and unhealthy foods, but since the doctors had strictly advised me to refrain from all that trash, I followed! And I must say I followed it quite well. It needed quite a bit of patience and a whole lot of will power! Since then I have fallen in love with this lentil. Till this date, I make this curry on a regular basis and my family has always loved it.

This is a very simple and easy recipe, doesn’t take much time to prepare and requires the least of ingredients. You need to soak the lentils in water for 1-2 hours. If you want to enjoy wholesome food, this is it. Green moong lentils curry goes equally well with rice and rotis. It is simple, nutritious and full of flavors.

Ingredients:

Mustard seeds – 1 tsp

Cumin seeds  -1 tsp

Hing / asafoetida – 1/2 tsp

Green chillies – 3-4 slit lengthwise

Onions – 1 finely chopped

Ginger and garlic paste – 1 tbsp

Curry leaves – 8-10

Green moong dal – soaked and washed well

Tomatoes – 2 finely chopped

Turmeric powder – 1 tsp

Garam masala powder – 1 tsp

Sambar masala powder – 1 tsp

Coriander leaves – finely chopped

Lime juice – 1 tsp or juice of half a lime

Salt – as per taste

Method:

Take some oil in a pressure cooker.
Add hing / asafoetida. Add mustard seeds. As soon as they splutter, add the cumin seeds. Also add the curry leaves. Give this a stir for a few seconds. Then add the finely chopped onions. Let them fry until slight golden brown.

I crushed the ginger and garlic coarsely in a mortar and pestle.

As soon as the onions turn golden brown, add the crushed ginger-garlic paste. Add Turmeric powder. Stir for a few mins until the raw smell of ginger and garlic is gone.

Soak the green moong lentils for at least 1-2 hours. Drain the water just before adding the lentils.

Add the washed and soaked dal. Give it a good mix for a few seconds.

Then add water, just enough to cover the lentils. Do not add too much water in the beginning.

Add in the chopped tomatoes, green chillies, sambar masala powder and garam masala powder. Give everything a good mix.

Cover the pressure cooker. Cook on high till you get the first whistle. Then lower the flame and cook on low heat for 10 mins. Switch off the flame. Let the pressure go down. Then open the lid of the pressure cooker.

All the water would have been absorbed and the lentils will be cooked by now but they will still hold their shape.

With the back of a spatula, gently press and mash the lentils. Do not mash the whole of it. The lentils should still hold their shape. Just mashing up a part of it will help impart a creamy texture and consistency to the curry.

Now add enough water. Adjust the quantity of water depending on the consistency you desire. If you want to eat it will rice you can add a little more water so that the texture is slightly on the runny side. I was going to serve mine with rotis, so I added comparatively less water in order to acquire a thick consistency.

After adding water, add salt and finely chopped coriander leaves. Give it a good mix.

Let the lentils come to a boil. Cook this for a couple more mins until everything is incorporated well.

Lastly squeeze in some fresh lime juice. Switch off the flame.

Dish it out and serve hot.

Enjoy this simple meal with rotis or rice and a salad. It is healthful, wholesome, nourishing and beneficial for ones physical and mental condition. Enjoy!!