Moong Dal Split Curry

Moong Dal Split Curry

Ingredients:

• 1 cup moong dal split (yellow split mung beans)
• 2 cups water
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, chopped (optional)
• 1 tomato, chopped
• 1/4 cup chopped fresh cilantro
• Chopped fresh coriander (dhania) leaves, for garnishing (optional)

Instructions:

1. Rinse the moong dal thoroughly in a fine-mesh strainer until the water runs clear.
2. In a medium pot, combine the moong dal, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the moong dal is tender but not mushy.
3. While the moong dal is cooking, heat the ghee or vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them splutter for a few seconds.
4. Add the onion and cook until softened and translucent, about 5 minutes.
5. Add the garlic, ginger, and green chili (if using) and cook for another minute, stirring constantly.
6. Add the tomato and cook until softened and mushy, about 5 minutes.
7. Stir in the cooked moong dal and gently mash it with a fork until it reaches a desired consistency.
8. Season with salt and pepper to taste.
9. Stir in the chopped cilantro and garnish with chopped fresh coriander leaves (optional).

Tips:
For a richer flavor, you can use whole spices instead of ground spices. Toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
If you don't have fresh cilantro, you can use dried cilantro. Just add it to the skillet with the tomato and cook for a few minutes, or until it is fragrant.
This recipe is also great with other vegetables, such as carrots, peas, or zucchini. Just add them to the skillet with the tomato and cook until tender.

Serving Suggestions:

• Serve Moong Dal Curry with roti, rice, or naan.
• For a more flavorful dish, add a dollop of yogurt or sour cream to each serving.
• Garnish with fresh cilantro or chopped green onions.

Variations:

• For a spicier dish, add more green chilies or a pinch of cayenne pepper.
• For a sweeter dish, add a tablespoon of sugar or a dollop of honey.
• If you don't have ghee, you can use vegetable oil.

Tips for Serving:

• Serve Moong Dal Curry hot, as it will continue to thicken as it cools.
• If you want to make the dish ahead of time, you can cook the moong dal, spinach, and coconut milk mixture and then reheat it before serving.
• Reheat the Moong Dal Curry mixture in a saucepan over medium heat, stirring occasionally, until heated through.
• You can also reheat the dish in a microwave-safe dish, stirring occasionally, until heated through.