Whole Mung Dal Curry & a Dip

Serve with rice or parathas

Ingredients:

1 cup mung dal, washed and soaked overnight
1 tsp cumin seeds
1/2 tsp black Mustard seeds
1 sprig curry leaves
1 1/2 cups finely sliced yellow onions
1 Tbsp ginger garlic paste
1 tsp cumin powder
1/2 tsp turmeric powder
1 1/2 to 2 tsp Kashmiri red chile powder
1/2 cup cubed eggplant
1/4 cup of cubed carrots
1/4 cup of cubed potatoes
1 tsp mango powder
3 medium tomatoes, chopped
2 or 3 green chilies, chopped roughly
1 Tbsp julienned fresh ginger
1/2 cup coriander Leaves (chopped)
Salt to taste

Method:

Cover mung dal with 2 cups of water. Bring to boil, turn down heat and let it cook until dal is soft. Set aside.

Heat up 3 tablespoon coconut oil in a pan. Add the cumin and mustard seeds  Let the seeds splutter. Then add the curry leaves and onions and green chili.  Add 1 tsp salt  and saute  until the onions turn golden brown about 4 to 5 minutes on medium heat.
Now add the ginger garlic paste, cumin powder, red chili and turmeric powder fry for a minute.

Then add the tomatoes . Cook until tomatoes turn mushy. Add the eggplant, carrots and the potatoes. Saute for 2 to 3 minutes.
Add the cooked mung dal and add another cup of water. Cook for another 20 minutes on low heat until vegetables are soft. Add the mango powder and adjust salt.
Garnish with coriander leaves and julienned ginger. Melt some butter and pour over dal and sprinkle more green chili if desired and serve warm with rice, paratha or as a dip.

PS. Cooked until slightly thick to serve as a dip.

This makes a delightful dip with naan