Liquid Moong

Tuesday, February 28, 2012

It was my favorite and one of the authentic Gujarati dishes. I used to stay in one Gujarathi aunties house when I used to work in Baltimore. This was made by her every Tuesday. I used eat it for two days back to back without any hesitation.
Though I did not make as tasty as her I was almost there when the first time I made it today. When I asked her for the name she told it as liquid moon So not sure of the dish name.
Whole Green Moong Dhal 1Cup
Musturd Seeds 1.5 Tsp
Jeera Seeds 1.5 Tsp
Methi Seeds .5 Tsp
Curry Leaves 1 String
Corriander Leave 7 Stems
Tomato 1 Sliced thin
Onion 1/4 Onion diced
Green Chillies 5 or according to taste
Tamarind Paste 1.5 TBsp
Corriander Powder 1.5 Tsp
Curd 2 TBSp
Garlic 3 Cloved Minced
Salt According to taste
Chilli Powder 1 Tsp
Sugar Optional 1 Tsp
Water 3+2 Cups
Oil 3 Tbsp

1. Wash and Boil the Moong Dhal with 3 Cups of water Salt and Turmeric Powder
2. Heat oil in deep Pan and season with mustard,curry leaves, Methiseeds.
3. Once the muster seeds splatter add onion, chillies and Garlic(minced)
4. When the onion is cooked add some turmeric, chilli powder and cooked Dhal
5. Add some water it should be like thin sambar when you see this consistency
6. Once the dhall starts boiling add enough salt and tamarind paste, corriander powder, Sugar and simmer it for few more minutes.
7. In the middle add some curd or buttermilk and allow it to boil for 2 minutes and turn off the stove .

8. Add coriander Leaves and serve with Roti or hot Rice or Jeera rice.


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