Thursday, February 18, 2010
Green Moong & Potato Curry
1 cup Green Moong (washed soaked overnight)
2 Med. Potatoes skinned and cut into small cubes
Masala for grinding:
3-4 red chillies
¼ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 tsp corianders seeds (dhania)
4 black peppercorns (miri)
½ tsp turmeric powder (haldi)
2 flakes of garlic
1 small lemon size ball tamarind
8 Tbsp desiccated coconut
Ingredients for tempering
2 Tbsp Oil
1 tsp mustard seeds
5 flakes of garlic finely chopped
Few curry leaves
2 red chillies
Grind the Masala with enough water into a smooth fine paste.
In a pot add the ground masala , add the soaked green moong and the cubed potatoes. Add a tsp of salt with the masala water (3 cups.
Cover the pan and cook until the moong beans and potatoes are tender.
Check the salt, add more as per your taste, now put off the flame and keep it aside.
Take 2 tbsp oil in a pan, once hot add the mustard seeds till it splutters, add the red chillies, curry leaves & chopped garlic. Once garlic is browned lightly put of the flame. Temper the curry with this tadka.
Enjoy it with steamed rice.