NILGIRI MOONG KA KORMA
Whole Green Gram or Sabut Moong as it is popularly called in India, has many health benefits detailed in this article from The Health Site. We use this to prepare the Andhra favourite Pesarattu.
The recipe for Nilgiri Moong Ka Korma has been adapted from the recipe by Master Chef Sanjeev Kapoor to suit my requirements. This dish cooked in coconut-based masala, yogurt and spices
turned out to be delicious and we enjoyed it with hot rotis.
Ingredients:
Whole Green Gram or Sabut Moong as it is popularly called in India, has many health benefits detailed in this article from The Health Site. We use this to prepare the Andhra favourite Pesarattu.
The recipe for Nilgiri Moong Ka Korma has been adapted from the recipe by Master Chef Sanjeev Kapoor to suit my requirements. This dish cooked in coconut-based masala, yogurt and spices
turned out to be delicious and we enjoyed it with hot rotis.
Ingredients:
- Whole Green Gram (Sabut Moong), 1 cup
- Oil, 2 tbsp
- Cumin Seeds, 1/2 tsp
- Coriander Seeds, 1/2 tbsp
- Ginger, finely chopped, 1/2 tbsp
- Garlic Pods, finely chopped, 4
- Poppy Seeds (KhusKhus), 1/2 tbsp
- Onion, grated, 1
- Fresh Coriander Leaves, chopped, 1/2 cup
- Green Chillies, large -sized, ground to paste, 2
- Turmeric Powder, 1/4 tsp
- Fresh Coconut, grated, 1/2 cup
- Yogurt, 2 tbsp
- Salt, to taste
Method:
Wash and soak the whole Green Gram for about 8 hours
In a pan, cook the whole green gram in water with salt and turmeric powder till it is fully cooked but not mushy or overcooked. Keep aside
Chop the fresh coriander leaves. Keep aside.
Wash and soak the whole Green Gram for about 8 hours
In a pan, cook the whole green gram in water with salt and turmeric powder till it is fully cooked but not mushy or overcooked. Keep aside
Chop the fresh coriander leaves. Keep aside.
Grind the green chillies to a paste and keep aside.
In a non-stick pan, heat 1 tbsp of oil and when it gets heated add cumin seeds and when they sizzle, add coriander seeds and saute for a minute
Add the finely chopped ginger and garlic and saute till the garlic turns a light brown and gives off a nice aroma
Add the poppy seeds and saute for a couple of minutes
Add the grated onion, mix well and saute for 2-3 minutes
Add the ground chilli paste, followed by turmeric powder, grated coconut and the chopped coriander leaves. Mix well and saute for 1 minute.
Let it cool and transfer this to a blender.
Add yogurt and grind to a smooth paste, using just the required amount of water
In the non-stick pan, heat the remaining 1 tbsp of oil. Add the ground paste from the blender and saute for 4-5 minutes or till the raw smell goes
Now add the cooked green gram and salt and mix well. In adding salt, keep in mind that the green gram has already been cooked in salt.
Cook this for another 3-4 minutes, add water depending on the consistency you prefer, mix well and bring it to a boil
Serve hot with rotis or rice.
In a non-stick pan, heat 1 tbsp of oil and when it gets heated add cumin seeds and when they sizzle, add coriander seeds and saute for a minute
Add the finely chopped ginger and garlic and saute till the garlic turns a light brown and gives off a nice aroma
Add the poppy seeds and saute for a couple of minutes
Add the grated onion, mix well and saute for 2-3 minutes
Add the ground chilli paste, followed by turmeric powder, grated coconut and the chopped coriander leaves. Mix well and saute for 1 minute.
Let it cool and transfer this to a blender.
Add yogurt and grind to a smooth paste, using just the required amount of water
In the non-stick pan, heat the remaining 1 tbsp of oil. Add the ground paste from the blender and saute for 4-5 minutes or till the raw smell goes
Now add the cooked green gram and salt and mix well. In adding salt, keep in mind that the green gram has already been cooked in salt.
Cook this for another 3-4 minutes, add water depending on the consistency you prefer, mix well and bring it to a boil
Serve hot with rotis or rice.
Nice recipe 👍
ReplyDeleteThank you!
ReplyDelete