STEP 1.Wash and soak moong for atleast 4 hrs. Add water, little salt, little haldi powder to moong and pressure cook it and keep aside.
STEP 2.In a grinder take roughly chopped onion, tomato, ginger, garlic and green chillies and make a smooth paste.
STEP 3.In a kadai take oil and add jeera and curry leaves.As it crackles add kashmiri chilli powder, then add onion tomato paste and all masalas and cook till oil floats. Add around 1 cup water and give it a boil. Add boiled moong, chopped coriander leaves and salt to taste. Add accordingly as already salt added while boiling moong. Let it cook for 10 mins on medium flame. Do not dry it completely. It should have little gravy consistency. Remove and garnish with chopped coriander. Serve hot with Roti.
Nutrition value
165
calories per serving
11 g Fat16 g Protein1 g Carbs1 g FiberOther
Current Totals
11 g Fat
16 g Protein
1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
16 g
Fiber
1 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
44 mg
Iron
2 mg
Vitamin A
60 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
102 mg
Vitamin B9
581 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
41 mg
Manganese
1 mg
Phosphorus
137 mg
Selenium
23 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
