My Food and travel memoir

The curry mentioned is a preferred choice in our household due to its light and nutritious qualities. It complements well with rice and roti. It can be prepared in a short time using pressure cooker. In particular, I acquired the recipe from my aunt who was married to a Punjabi and over the years she excelled in the art of Punjabi style cuisine. The simplicity and delectable nature of this dish have cemented its place as a regular feature in our meals.

INGREDIENTS

Green Moong – 1 Cup Soaked overnight

Tomato puree – 1 Cup homemade

Onion – 1 Big or 2 Small chopped

Hing and Turmeric – ½ Tsp

Ghee

Cumin seeds – ½ Tsp

Green chillies – ¾

Ginger – 1 Tbsp scrapped

Garlic – 2 cloves finely chopped

Red Chilli powder

Coriander powder – 1 Tbsp

Garam masala powder – ¾ Tsp

Butter

Cream  – 2 Tbsp

GARNISH

Cream

Coriander leaves.

METHOD 

Pressure cook moong, tomato puree, Turmeric and salt. 

Take a pan. Heat Ghee. Put Cumin seeds, Hing, Green chillies and ginger.

When it turns red add garlic and onion. Once it turns brown add Chilli powder, Coriander powder, Garam masala powder and butter. Stir for few seconds.

Add moong sprouts. Add water but keep it semi thick.  

Lower flame and add cream. Cook for sometime and check salt. Once done garnish and serve hot. 

“Food is our common ground, a universal experience.”

James Beard