Mangalorean Recipes

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Moong Curry

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Quantity Measure: Ingredient Description:
  As Required Salt to taste
2 Tablespoon Cooking Oil
2 Tablespoon Lime Juice
1 Tablespoon Coriander Leaves chopped
2 Nos Onions chopped
2 Nos Tomatoes chopped
12 Nos French beans chopped
10 40 g Cauliflower
3 Small Carrots chopped
1/2 Teacup Green Peas boiled
4 Medium Potatoes




   1. Grind ginger, garlic, and 2 chillies to a paste, keep aside.
       2. Put water to boil, add moong, cook covered.
       3. Meanwhile heat 1 tbsp. Ghee, add sliced onions.
       4. Stir fry till brown, add paste, stir, and add to boiling moong.
       5. Reduce moong to low, cover and simmer till well-cooked.
       6. The moong should be mushy, and not too hard.
       7. Make a paste of all dry masalas, except, clove powder and asafetida.
       8. Put remaining ghee to heat in a pan.
       9. Add seeds, asafetida, cinnamon-clove powder.
      10. Add curry leaves, allow to splutter.
      11. Add slit green chilli, masala paste, stir fry till ghee separates.
      12. Add salt, lemon juice, pour over cooked moong.
      13. Stir, continue to cook on simmer for 2-3 minutes.
      14. Serve hot with paratha, roti, or steamed rice.

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