Hesaru kallu curry ( moong dhal curry)

Ingredients

Hesaru kaalu ( sabut moong dhal// green (whole) moong dhal)—1 cup

Tomato—2

Green chillies—1 or 2

Ginger (shunti)—small piece

Red chilli (ona menasina kayi)—1

Bay leaf ( pulao leaf)—1

Cloves (lavanga )—4

Black pepper corns ( kaalu menasu kaalu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu)—chopped 2 tablespoon

Ghee—2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Red chilli powder —1 teaspoon

Jeera powder—1 teaspoon

Dhania (coriander) powder—2 teaspoon

Garam masala powder —1 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Salt —to taste

Sugar—1 teaspoon

Grind tomatoes,ginger ,green chilli to a smooth purée without adding water in a mixer grinder jar.

Wash and boil moong dhal in pressure cooker for 5 to 6 whistles adding sufficient water.

(You can even soak moong dhal for 4 to 5 hours or you can take Sprouted moong dhal)

Heat ghee in a pan ,or kadai,once hot enough add Sasive,jeera and saute on medium heat.

Once they start spluttering add red chilli,bay leaf,and karibevu,keep stirring.

Then add all the spices and cloves,pepper corns,sauté for a while.

Add in Ground tomato Purée and fry for a while.

Finally add in boiled moong dhal and mix well.

Add in salt and sugar,boil well.

Garnish with chopped coriander leaves.

This is a simple quick curry without onions and garlic

( you can use onions,garlic it’s optional)

Serve moong dhal curry with chapattis,paratha,naan, Poori ,rice.