Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Nutrient-Rich and Delicious Curry
Dill leaves contain many nutrients. It helps lower high cholesterol. It possesses anti-cancer properties. Dill leaves pair very well with yellow lentils. The curry I made with dill leaves, mung beans, and spices was very delicious and nutrient-dense. It was smooth, silky, and yummy. I served it with chapati. Moreover, this recipe took less time to make.
Now, let me share with you the recipe.
|Prep time||Cook time||Ready in||Yields|
Serves 3 people
- 3/4 cup mung beans
- 1 packed cup dill leaves, washed, stem removed, leaves chopped
- 2 small tomatoes, roughly chopped
- 1/2 inch ginger, roughly chopped
- 1 green chili, broken
- 2 tablespoons onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon cumin seeds
- 2 tablespoons oil
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2-3 pinches garam masala powder
- 1/4 teaspoon coriander powder
- 1/2 teaspoon salt to taste
- Cook mung beans (moong dal) and chopped dill leaves, adding some water. If you are using a pressure cooker, cook the mixture up to a whistle and simmer for 2 minutes. Don't cook it for a longer time. Set aside.
- Make a paste of chopped tomatoes, ginger, and green chilies. Set aside.
- Heat the oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle. Add finely chopped onions and garlic cloves. Saute until they become pinkish.
- Add the paste. Saute, until it starts leaving the oil in the edges.
- Throw in all the spice powders and salt. Continue the sauteing for 10 seconds.
- Add the cooked mixture of mung beans and dill leaves. Cook until it boils nicely and simmers for a minute. Turn off the flame.
- Your favorite dill leaves and mung beans curry is ready! Garnish it with a few fresh dill leaves.
- Serve this yummy curry with roti, chapati, or steamed rice. Enjoy the combo!