• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Breakfast Lentils

(Moong Dal Usli)
Serves: 4
Cooking time (approx.): 5 minutes
Style: South Indian (Konkani)
2 tablespoons coconut oil or any oil
1 teaspoon mustard seeds
1 dry red chilli broken into bits
1 teaspoon ginger finely chopped or grated
2 green chillies slit
1/2 teaspoon asafoetida powder
1 sprig curry leaves
2 cup split husked green gram (dhuli moong dal) washed well.
2 cup hot water or as required
1 teaspoon sugar
salt to taste
1/2 tablespoon grated coconut
1. Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter fully. Add the ginger, green chilli and stir fry on medium / low level for about 2 minutes. Drop in the asafoetida powder and the curry leaves. Fry briefly.
2. Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram. Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook. Stir in the grated coconut and remove from the flame. keep covered for 5 minutes for the flavours to blend well.
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