Green Moong Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pan or wok over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add 4 teaspoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy, about 5 minutes.
6. Add the ground spice paste (from pre-processing) and mix well. Cook for 2-3 minutes.
7. Add 2 tablespoons of coriander powder
8. 1 tablespoon of cumin powder
9. 2 teaspoons of turmeric powder
10. 2 tablespoons of garam masala, and salt to taste. Mix well.
11. Add the cooked green moong (from pre-processing) along with 4-5 cups of water to adjust the gravy consistency. Stir well.
12. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.
13. Add 1 cup of fresh cream (optional) for a richer texture and mix well. Cook for another 2 minutes.
14. Garnish with 1/2 cup of chopped coriander leaves and serve hot with roti, naan, or rice.