Moong dal and posto savoury laddu curry

Name: Moong dal and posto savoury laddu curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dhuli moong dal(soaked in water for 2 hours); 1 tbsp posto/ Poppy seeds; 2 green chilli; 1/2 inch Ginger (grated); 3 tomatoes(cut into pieces); 1 Onion(cut into pieces); 1 tsp Salt; 1/2 tsp Cumin; 1/2 tsp Red chilli powder; 1 tsp Coriander powder; 1/2 tsp Turmeric powder; 1/2 . tsp Garam masala; 1 tbsp Coriander leaves (finely chopped); Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

#ga24
#Malaysia
#moong dal and posto
This high protein curry is very tasty.This curry goes very well with rice.Do try this recipe!

Kalpana Rai @cook_26263526

Ghaziabad

#ga24
#Malaysia
#moong dal and posto
This high protein curry is very tasty.This curry goes very well with rice.Do try this recipe!

Saved

Ingredients

30 min.

4 servings

1 cupdhuli moong dal(soaked in water for 2 hours)
1 tbspposto/ Poppy seeds
2green chilli
1/2 inchGinger (grated)
3tomatoes(cut into pieces)
1Onion(cut into pieces)
1 tspSalt
1/2 tspCumin
1/2 tspRed chilli powder
1 tspCoriander powder
1/2 tspTurmeric powder
1/2. tsp Garam masala
1 tbspCoriander leaves (finely chopped)
Oil for frying

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Steps

30 min.

1

Strain and Grind dal with 1 green chilli.Whisk it for 2-3 min.Add poppy seeds and mix.
2

Heat oil in a pan,take a small portion and drop it in the oil and fry on medium heat until golden brown.Fry all the laddu like this.Transfer them in a bowl of water.
3

Grind tomato,onion,green chilli and ginger into paste.
4

Heat oil (2 tbsp) in a karahi, add Asafoetida,bay leaf,clove and cumin.Add tomato onion paste and fry. Add all the spices and fry till oil separates from the spices.Add 4 cups of water and mix.Cook it on medium heat for 4-5 min.Then add moong dal laddu in it.Cook it on low heat for 8-10 min or till laddu start floating on the curry.
5

Sprinkle garam masala and coriander leaves.Your delicious moong dal laddu curry is ready to serve.Serve it with rice and enjoy.

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Cooksnaps

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Kalpana Rai @cook_26263526

on November 13, 2024 13:01

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.