Usually I decide the lunch menu the previous night itself. When I put my kids to sleep, before falling asleep myself, I quickly think of what vegetables are in the fridge, what pulses can I soak and what I could make such that it caters to the liking of all of them (Motherhood diaries and I am sure it‘s a kahaani ghar ghar ki 😅).
But since few days, me and the kids have been doing a dancing session in the evening where we put on Bollywood songs, dance however we want to, without the care in the world. 😂 Even though I am a big zero at dancing 😁, my daughter teaches me few steps and I am learning atleast basic dancing from her. 😀 For me, it’s a form of workout and apart from my favorite walking, this dance session uplifts my mood so much. 😍
My favorite song to dance is “Tum hi ho bandhu” from cocktail movie in which this line is my favorite, “Jag mujhpe lagaye pabandi, main hoon hi nahi is duniya ki.” That’s what I have thought of myself too. Over the years, trying to fit everywhere, I now realize there’s nothing wrong in being different. We are all unique and that’s what makes us special. ❤️ Also, there is truly something magical when you dance for yourself with no one to see you (no adult, to be precise 😄), that I realize now, all thanks to my 6 year old daughter. ❤️
So after all that dancing, I fall asleep even before the kids now 😂 and that leaves me no time to think about the lunch menu. That’s when this instant split moong curry comes handy. When vegetables are less, when you feel like having whole moong curry but have forgotten to soak it or merely if you are in no mood to make something elaborate, this split moong curry becomes a best friend. 😍
The curry tastes really delicious with chapatis and rice equally, is very filling and healthy too. I make this regularly and is loved a lot by my family. Hope you all try and like it too. Happy and healthy cooking! ❤️
3/4 Cup split green moong dal (with skin)
1/4 Cup split yellow moong dal (skinned)
1 tsp Ghee + 1 tsp Oil
1 tsp Cumin seeds/ Jeera
3 to 4 Garlic cloves, finely chopped
1 inch Ginger, finely chopped
3 Green chillies, finely chopped
1 medium sized Onion, finely chopped
1 medium sized Tomato, finely chopped
1/4 tsp Turmeric powder
1/2 tsp Cumin powder
1 tsp Garam masala powder
1 tsp Red chilli powder
Salt to taste
1 tsp Lemon juice, for garnish
2 Tbsp Finely chopped Coriander leaves, for garnish
Step by step recipe:
1. Take 3/4 Cup split green moong dal and 1/4 Cup split yellow Moong dal in a bowl. Wash twice and soak till use. (You can make the curry even without soaking but soaking atleast for 15 mins helps it to cook quickly.)
2. Take ghee + oil (or only oil) in a pan. Add cumin seeds and allow it to change colour. Add finely chopped garlic, ginger and green chillies. Fry till garlic turns brown in colour. Add onions and fry till onions turn translucent.
3. Now add tomatoes and fry till tomatoes turn mushy. Now add turmeric powder, cumin powder, Garam masala powder and red chilli powder.
4. Mix well frying for few seconds. Now drain water from the soaking dal and add to the pan.
5. Add water and salt. Mix well. Bring to a boil.
6. Cover and cook till the moong turns soft and water gets absorbed completely.
7. Now drizzle lemon juice and garnish with coriander leaves. Mix well. Serve hot with chapatis or rice.
* You can make the same curry with overnight ( or atleast for 6 hours) soak whole green gram or even sprouted green gram. I make with split ones when I forget to soak, yet feel like eating this curry.
* Combining both split green moong dal and split yellow moong dal makes it tastier.
* Skip onion and garlic for a satwik version of the curry. I do so on fasting days and it still tastes delicious.
* You can cook till the moong dal turn mushy or till it’s just done. Also you can make the curry dry or keep a little liquid in the gravy. Depends on your taste.
* I usually make this curry with chapatis but it tastes delicious with rice meals too.
* You can also try this:
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