GREEN MOONG DHALL CURRY

KKG Kumaran Pachai payaru /green gram dhall – 1 cup

Shallots – 8 (chopped )

tomato – 1 medium-sized (roughly chopped )

garlic cloves – 6

green chili – 1

dry red chilies – 2

curry leaves  – 1 sprig

Turmeric powder  – 1/2 tsp

Oil – 1 tblsp

Mustard seeds  – 1 tsp

Cumin seeds – 1 tsp

Asafoetida  – 1 pinch

Add salt to your requirement

1. Soak KKG Kumaran green gram dhall overnight.
2. Take soaked green gram, roughly chopped tomatoes, garlic, green chili, turmeric powder, and 1 cup of water in a pressure cooker.
3. Pressure cook for 4-5 whistles.
4. Then mash it with a ladle.
5. Heat oil in a Kadai. Add mustard seeds and cumin seeds.
6. After it, crackle, add shallots, curry leaves, dry red Chillies, and asafoetida.
7. Saute for a min.
8. Add mashed dal.
9. Mix it well. Add 1/2 cup of water.
10. Add salt to your requirement.
11. Cook for 8-10 min in medium flame and serve while it’s hot