0
Facebook
X
WhatsApp
Email
Yes it’s possible … in an IFB Microwave Oven!
Rich and creamy split moong dal curry with flavourful burnt golden shallots, perfectly tempered with cumin.
Preparation time: 10 min
Cooking time: 8 min
Servings: 4 portions
Ingredients:
- 1 cup Cheruparippu/moong dal (cooked)
- ½ cup grated coconut
- ½ tsp cumin
- 3 small red onions/shallots/pearl onions
- 2-3 green chillies
- ¼ tsp turmeric powder
- 2 tsp ghee/coconut oil
- ¼ tsp mustard seeds
- 2 dried red chillies, broken into two pieces
- A few curry leaves
- Water, as required
- Salt to taste
Preparation:
1.Grind grated coconut, green chillies and cumin seeds with turmeric powder.
2.Add ground coconut paste and salt to the cooked, mashed dal (add water if required). Cook at 60% micropower level for 5 min.
3.Heat oil/ghee in another small microwave-safe glass bowl, add mustard seeds, onions, curry leaves and red chillies; heat at 100% micropower level for 3 min.
4.Now pour the above tempering over cooked dal-parippu.
5.Serve with rice and papad; drizzle some ghee on the curry before serving.
