MOONG DHAL GRAVY

An easy & healthy recipe, less time consuming one. It is a perfect side dish for chappathi & poori, even for idly and dosa. 

Preparation time - 5 minutes
Cooking time - 5 minutes
Serves - 4

INGREDIENTS:
Moong dhal - 1/2 cup
Onion - 1 (optional)
Tomato - 1 (big)
Ginger - 1 tsp (crushed)
Green chilly - 2
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Coriander leaves - 1 handful
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - 1 leaflet
Oil - 2 tsp

METHOD:
1. In a pressure cooker/pan, heat oil and add mustard and cumin.
2. After it splutters, add urad dhal and bengal gram, curry leaves and asafoetida.

3. After the dhal changes to golden brown add chopped onion and green chilly and saute until onion turns transparent.
4. Add crushed ginger, stir well and add finely chopped tomato. Cook well until it turns juicy. 
5. Add washed moong dhal, turmeric powder, sambar powder, stir well and add 1 & 1/2 cup of water. Add required salt, chopped coriander leaves, mix well and close the lid of the cooker.

6. Allow for 2 whistles on high flame and switch off the cooker.
7. Tasty and less spicy Moong dhal gravy is ready.

Note:

• No need to soak the moong dhal, since grainy texture has to be retained.
• If moong dhal is soaked for some time, the gravy might thicken and turn into Sambar consistency.