Moong dhal curry is the easiest and tastiest curry. It does not take much time to prepare. This dhal tastes best when served with chapathi. Its the basic dhal curry my mom prepares for chapathi.
Split moong dhal – 50 gms
Onion – 1 (medium sized)
Tomato – 1 (medium sized)
Garlic cloves – 7 or 8 nos
Homemade curry powder – 1 tbsp
Cumin seeds – 1 tbsp
Split urad dhal – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Ghee – 1 tbsp
Water – 2 to 3 cups
Oil – 1 tbsp
Salt – to taste
- Rinse and soak the split moong dhal for about 15 mins.
- In a kadai , add the soaked moong dhal and water and allow it to boil.
- Wwhen the dhal gets half boiled, mix in the chopped onion, chopped tomato, garlic cloves and homemade curry powder.
- Let the mixture boil till the raw smell of the curry powder vanishes and onion, tomato and garlic cloves turn soft.
- It may take around 8 to 10 mins. Add water accordingly to avoid the dhal sticking to the kadai.
- On the other side, in a small pan, heat oil+ghee and add the items for tempering : mustard seeds, uradh dhal, cumin seeds and curry leaves.
- Once the dhal is cooked well, Mix in the tempered items to the dhal mixture.
- Now dhal is ready to be served with chapathi or any bread varieties of your choice.
- Soaking the moong dhal is optional. I do this to save cooking time.
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