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Moong and Potato Curry By: Firoz


1 cup whole moong (green gram) soak overnight
1 large onion chopped
2 green chillies finely chopped
1 tomato chopped
2 Potatoes Boiled or Microwaved (cubed)
1 teaspoon Dhanna Jiro
1 teaspoon ginnger & garlic paste
teaspoon of turmeric
teaspoon asafoetida (Hing)powders
teaspoon Methi powder
1 teaspoon hot spice mix (garam masala)
2 tablespoons oil
2 teaspoon lemon juice
salt to taste
finely chopped fresh coriander leaves to garnish


Drain the soaked green gram, wash well and cook with a 1/4 cup of water, salt and turmeric powder
in a heavy-bottomed pan with a tight-fitting lid on very low level for about 10 minutes
or till the gram is cooked but firm. Remove from pan and keep aside.
In the same pan, heat the oil and fry the asafoetida, methi and chopped green chillies for a few seconds.
Add the chopped onions and saute till they are lightly browned.
Add tomatoes and stir till mushy.
Add the garlic and ginger paste , dhana jiro, hot spice mix (garam masala), and salt to taste.
Mix well and saute for a few minutes.
Add moong, potatoes, water as desired and a portion of the chopped coriander leaves and cook covered on low level for about 2 minutes.
Put off the heat and mix in the lemon juice. Garnish with finely chopped coriander leaves.

Serve hot with Rice or Roti (Chapati).

Copyright 2003 Brought to you
by The Anta Kadi and Recipes