A simple and rustic curry for roti made with moong dal/split yellow mung beans and chickpea flour. This curry is perfect for rice and roti; you can relish it as a soup.
– In a pressure cooker, add the rinsed moong dal, shallots, chopped tomato, slit green chili, cilantro stems (optional), turmeric powder, asafoetida, and water. Mix well and pressure cook.
– In a separate tempering pan, heat the oil, and when it is hot, add the mustard seeds, cumin seeds, and urad dal. When the mustard seeds splutter and the urad dal becomes golden, turn off the heat and add it to the dal. You can garnish it with more cilantro and enjoy it with the flatbread of your choice.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.