It’s been 10 days since I wrote on my personal blog, and you know how the feeling is? It’s like you remember to call your best friend everyday, but some how bogged down by daily uncertainties and it never happens. So, today I finally make up my mind and devote the morning session to my pending blog posts.
Here we go, my 19th recipe for the year. This one is for Chapati, and extremely yummy and nutritious one. I made it twice within the same week, and my entire family loved it. Do give a try!
Total time: 30-40 minutes
Whole Moong Dal – 250 gm
For the gravy:
Onions – 2 big, 3-4 cloves garlic, small piece of ginger, 1 tsp coriander seeds, 1 medium cup fresh coconut, 2 tsp jeera
For the curry:
1 Big onion
2 medium tomatoes
1 big lemon
Red chilli powder, to taste
Garam Masala, to taste
Salt, to taste
Turmeric, to taste
1. Soak the whole moong dal for approximately 7-8 hours. Pressure cook for 5 whistles.
2. Add few drops of water, and fry all the ingredients mentioned in the section “For gravy”. Let it cool, and grind to a fine mixture.
3. Take a pan, and put some oil. Add onion and fry until translucent. Then, add the gravy and let it get hot on the flame. Once done, add turmeric, red chilli powder and garam masala. Add these as per your family’s tastes. Add garam masala in relatively lesser quantities.
4. Pour some water / usal leftover broth and let it simmer a bit. Add the usal and tomato pieces.
5. Add Salt accordingly, and switch off once all the ingredients are mixed well ( 5 minutes)
6. Garnish with coriander leaves and sprinkle generous quantities of lemon juice after cooling down.
1. Cook this curry, when you have some time at hand. This is not a quick curry idea, but well worth the time.
2. Make sure the usal don’t get smashed during the cooker process. Otherwise, you’d have the entire curry mushy and the texture would be lost.
Do give a try and let me know. Have a good day and keep rocking!!