Moong Lentil Curry With Ground Coconut Recipe

Cooking Directions

• STEP 1.Wash and soak the moong lentils for 30 minutes.
• STEP 2.In a pressure cooker, add the soaked lentils, turmeric powder, salt, and water.
• STEP 3.Pressure cook for 3-4 whistles or until the lentils are cooked.
• STEP 4.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add chopped onions and saut茅 until golden brown.
• STEP 6.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 7.Add chopped tomatoes and cook until they turn soft.
• STEP 8.In a blender, grind together grated coconut, green chilies, and coriander leaves to a smooth paste.
• STEP 9.Add the ground coconut paste to the pan and cook for a few minutes.
• STEP 10.Add the cooked lentils to the pan and mix well.
• STEP 11.Add water if needed to adjust the consistency of the curry.
• STEP 12.Simmer for 5-10 minutes to allow the flavors to blend.
• STEP 13.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add vegetables like carrots, peas, or spinach to make it a more wholesome dish.
• For a creamier texture, you can add a tablespoon of fresh cream or coconut milk.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover moong lentil curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve the curry with rice, roti, or naan for a delicious meal.