Aloo Moong| Potato & Mung bean, Side-dish for roti
Aloo Moong/Potato & mung bean, side-dish made with potatoes and whole green gram. A delicious side that pairs well with rice and roti's
Servings 4
Calories
Ingredients
- 1 cup green moong dal whole green moong
- 1 large potato
- 1 large onion finely chopped
- 2 nos medium-sized tomatoes finely chopped
- 2 cloves garlic minced
- 1 no green chili slit lengthwise
- 1 teaspoon ginger julienes
- ½ teaspoon red chili powder increase to ¾ or 1 teaspoon if you prefer a spicy subzi
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ¼ cup milk optional, can be replaced with water
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- fresh coriander leaves for garnish
Instructions
- I prefer to soaking the dal overnight, as it reduces the cooking time well. If in hurry the dal can also be soaked in warm water for an hour or two and pressure cooked to get a soft texture.
- Cook it on the stove top or pressure cooker until done. Or microwave cook it for 8-10 minutes @ MW high. Dal shouldn't turn mushy.
- Peel the Potato, cut into cubes and cook them in Microwave for 8 minutes or on the stove-top until done. These too shouldn't turn mushy.
- When i cook potatoes on the stove-top, i switch-off the stove once the water has boiled for 5 minutes. Cover and keep for another 5 minutes. Drain and set aside. They will be AL Dante.
- Heat oil in a Kadai/Non-Stick pan, throw in the cumin seeds, when it crackles, add onions, slited green chili, garlic, ginger and saute until onions turn translucent
- Add tomatoes, Red Chili powder, coriander powder, turmeric powder, garam masala Powder and ½ cup of water. Let the tomatoes cook and release oil
- Add cooked potatoes and cooked moong, salt and another ½ Cup of water and milk. If skipping milk, add more water
- Cover and cook for 8-10 minutes in a simmer flame. Take it off the stove, Garnish with fresh coriander leaves and serve with roti's/rice