Chilkewali moong dal curry recipe - Moong dal is the source of complementary proteins. Complementary proteins are incomplete proteins, when combined with another incomplete protein, both incomplete proteins make complete proteins. Wherein, combination of rice and moong dal curry creates complete proteins. This is a simple yet delicious and healthy curry made with split green gram with skin.. I had tasted this curry in Birla Yoga Centre, Pilani, Rajasthan, three years ago. Since then, I have been cooking this curry. To get mild methi flavor, adding kasoori methi or fresh fenugreek leaves is essential. This is an enjoyable curry, which I like to eat with hot rice, pickle and lauki ki sabzi.
Clean and wash the chilkewali moong dal and add 2 glasses of water.
1 cup split green gram with skin
1 small onion
3 large tomato, chopped
3 green chillies, chopped
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1/6" ginger, grated
7-8 fenugreek / methi seeds
1 heaped cup methi leaves, chopped
Salt to taste
For the tempering
2 tsp oil
7-8 garlic flakes
5-6 broken red chillies
10 curry leaves
Chilkewali moong dal curry recipe
Add all the ingredients except methi leaves and salt.
Pressure cook it on a high flame till 3-4 whistles and then on a low flame for 5 minutes.
When the pressure releases, remove the vessel from the cooker and mash the dal lightly and set aside.
Heat 2 tsp of oil in a pan and add chopped gralic and curry leaves to it. Saute until aromatic and then add broken red chillies to it. Saute till the chillies become crisp
Then add chopped methi leaves , stir to combine..
Cook covered on low flame.
When methi leaves cooked well, add moong dal and salt to it. Mix well and add required water. Bring the curry to boil, then simmer for 5 minutes.
Servethe chilkewali moong dal hot with steamed rice along with any side dish and pickle.