Cuisine: Andhra Pradesh state of India
Ingredients:
Moong dal (split green gram) - 2 cups
Water - 8 cups
Coconut oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Dry red chilies - 6
Curry leaves - 1 sprig
Ginger garlic paste - 1 teaspoon
Salt - as required
Turmeric powder - 1/4 teaspoon
Coriander leaves - for garnishing
Method:
Rinse the moong dal thoroughly and drain the water completely. In a pressure cooker, add rinsed moong dal and 5 cups of water. Pressure cook for 3 whistles. After the pressure releases, let the cooked dal cool down completely. Then, grind it into a fine paste. Heat coconut oil in a vessel and add mustard seeds and cumin seeds. Once they start to splutter, add dry red chilies. Saute for half a minute and add curry leaves. Then add ginger garlic paste and fry until a nice aroma rises. Then add ground moong dal, 3 cups of water, salt and turmeric powder. Mix well without lumps. Check the consistency and add more water if required. The consistency must be thin. Let it boil for 20 minutes on low flame. Garnish with coriander leaves and serve hot along with rice.
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