Thursday, September 19, 2013

Heserkalu palya | Moong masala

Yum
Monsoons have almost stopped. The weather is awesome, but the vegetables are not. On most days I am disappointed looking at the dull looking veggies in Hopcoms or the local vendors. These are the days when the Beans/Kaalu/Dals come to the rescue. Heserkalu or Moong beans are easy to cook and make an awesome gravy dish to be mopped up with phulkas, chapatis or bread.


Heserkalu palya | Moong masala


A spicy moong beans curry

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              3-4 Servings


Ingredients:

1/2 cup Moong beans/ Heserkalu(dried)
1 large Tomato
1 medium Onion
2-3 cloves of Garlic
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
3 tsp Oil
1/2 tsp Cumin seeds / Jeera
4-5 Curry leaves
1.5 cups Water
A handful of Coriander leaves


Method:

  • Wash the moong and cook it in the pressure cooker using 2 cups of water until cooked. It takes me around 10 mins in sim after one whistle.
  • Heat oil in a kadhai and add the cumin seeds
  • Once they brown add the curry leaves. chopped garlic and finely chopped onion
  • When the onion turns translucent, add finely chopped tomato and all the spices.
  • Fry until the tomatoes soften
  • Add the moon along with the water it is boiled it.
  • Add salt and cook until the water evaporates and you achieve the desired consistency.
  • Add more water if the moon has soaked up all the water while boiling itself.
  • Garnish with freshly chopped coriander leaves and serve with chapati or bread.

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