Moong / Green channa or whole masoor Goan curry

Guest author: Gauri Karmali

This curry can be made either with moong / green channa or whole masoor. This curry is really the heaven of goa and best i can think of when i m really really hungry.


1 cup whole masoor/Green Channa or moong - any one can be taken
2 cups of raw scraped coconut
1 tsp cumin seeds
1 tsp coriander seeds
2-3 red chillies
1 tsp red chilly powder
1/2 tsp turmeric powder
a small ball of tamarind
3-4 cloves
1 inch cinamon
3-4 peppercorns
1 tbsp of oil
salt and sugar as per taste

This curry does not need sprouted beans.

Soak the masoor or green channa or green moong overnight and Pressure cook the beans. Heat 1 tbsp of oil and fry the cumin/coriander seeds till they are light brown, then remove them. In the similar way fry the cloves, cinamon and peppercorns. Lightly fry the red chillies. Finally in the remaining oil roast the scraped coconut till it is brown. Mix the roasted coconut, fried spices, red chillies, red chilly powder, turmeric and tamarind and grind it to a smooth paste. In the mean time put some water in the cooked beans and boil it for 5 min. Add the ground paste to the beans and add salt and sugar as per taste. Boil it for a while and add coriander leaves. Serve hot with chapati or rice.

Onion can be used in this curry and it becomes good too. So while using onion just fry the onion in the oil till it is golden brown and grind it with the coconut, spices paste.

This is her fourth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog


Treat and Trick said...

Delicious way to cook with moong dal, surely will turn out marvelous.

Unknown said...

Palatable: Its the green whole moong that we need to use in this recipe. But I think with the dal too it will be great.


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