All of us have a special kind of liking towards our mother’s cooking and I am sure you all will agree that no matter which Masterchef cooks for us, our Amma’s food is the best. Why not, as she makes everything with a secret ingredient in it – Love. ❤️
My Amma too used to cook so well and the flavours of all her dishes are still in my taste buds. This moong curry was one among them and I used to take it with puris in my lunch box during my school/ college days. My friends used to love it too and I used to take extra boxes of it for them as well. The precious memory of those days is forever etched in my heart and I remember it each time I make this curry. ❤️
Now Amma can’t cook like before as she suffers from muscular dystrophy in her legs. Although she’s strong most of the days and remains happily engaged all day, there are times when she falls into self doubting sadness and I have to convince her my best that she is still very much loved and an important part of our lives. Right now, she’s going through a difficult phase and this post of mine is to cheer her up in my little way, by adding her recipe on my blog.
Amma, this is for you. ❤️ I am coming in few months to make this curry for you and you have to tell me if it tastes as good as yours or not. 😍 Loads of love to you Amma. 😘 Please be happy always as that is what makes me happy too. ❤️ Sharing some words for you which I found as best to describe our love for each other. Hope it cheers you up. 😍
Now to Amma’s recipe. Hope you all try her way of moong curry too. Tastes amazing with puris, chapatis or even with rice. Happy and healthy cooking!
1 Cup dried whole green gram/ whole moong
1 Tbsp Oil
2 tsp Red chilli powder or to taste
Salt to taste
For the ground paste:
1/4 Cup Coconut (freshly grated or desiccated)
6 to 8 sprigs of Coriander leaves
1/2 a large Tomato
1 small sized Onion
1 small piece of star anise
1/2 tsp Cumin seeds or Jeera
1/4 tsp Turmeric powder
Step by step recipe:
1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.
2. Add ingredients to grind in a mixer.
3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)
4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.
5. Serve hot with Puris, Chapatis or rice meals.
* The gravy thickens when kept at room temperature as moong absorbs a lot of water. So if serving later, add water that time to adjust gravy consistency.
* Star anise and coriander leaves make this masala very aromatic. So don’t skip it.
* The masala splatters while cooking. So be careful while sauteing.
* I also sprout moong and make this same curry.
* You can also check my mother’s other three recipes –