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Gravy with Moong Dal

By: Unknown
Region: Indian
Dish:Vegetarian - Curries
Servings: 3
Time to Prepare: 20 Mins


Green gram - 1/2 cup
Tomatoes - 3 medium size

Turmeric powder -1/4 tsp
Chilli powder - 1 tsp flat
Coriander powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp or (kitchen king masala powder )
Salt as needed
Onion - 2 medium size
Green chilli - 1-2
Garlic cloves - 4
Ginger - 1 inch piece
Oil - 2 1/2 tbsp
Cumin/ jeera seeds - 1 tsp
Coriander leaves


1.Wash and soak green gram dal for 4 hours. Pressure cook with just enough water and little salt for 3 whistles. Suppose if you forget to soak green gram, then you have to pressure cook it for more whistles until soft.

2.Blanch tomatoes - Put them in boiling water and switch off the flame. Let it remain in hot water for 10 minutes. Then remove from water, peel off the skin and grind it to a puree.

3.Grind chopped onions, garlic, ginger and green chillies to a fine paste without adding water.

Heat oil in a kadai or pressure pan, add cumin seeds, when it splutters, add the ground paste and saute nicely until it changes color and the raw flavor goes. (if you do not saute this paste well, then you will get raw onion smell in the gravy)

Then add tomato puree, turmeric powder, salt, chilli powder, garam masala powder, coriander and cumin powder and saute well until the mixture oozes out oil. (see the difference between both the pictures below)

Add cooked green gram only after the tomatoes are well cooked. Saute for 2-3 seconds and then add 1 1/2 cup of water. Simmer and cook on low flame for 10 minutes.

Alternatively, you can pressure cook for 1 whistle. Once the pressure subsides, open the cooker, add another 1/2 cup of water and boil for 2-3 minutes. Switch off the flame and garnish with finely chopped coriander leaves. Check for salt.

Comforting, filling, delicious, simple and healthy Moong dal gravy is ready to be served with roti, parathas or rice.


This is very easy to prepare and is a great side dish for both chapati and rice.

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