Ingredients:
1 cucumber, peeled and cut into small pieces
1 cup yellow moong dal
2 tbsp. grated coconut
6-8 green chillies, chopped
1 onions, chopped
2 tomatoes, chopped
1 tsp. grated, ginger
1/2 tsp. turmeric powder
1 long spring curry leaves
1 tsp. lemon juice
1 tbsp. chopped coriander leaves
Salt to taste |
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. asafoetida
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Method:
Dry roast the moong dal until light brown.
Wash and drain.
Put moong dal, turmeric into
a pan. Add water
and bring to the boil until the
moong dal are tender.
(not too cooked) Add cucumber, onions, tomatoes, green chillies,
ginger and cook until soft.
Add salt, coconut, curry leaves
and simmer
until the thovve thickens. Remove
from the
heat.
Add lemon juice, coriander leaves
and mix
well.
Heat oil in a pan, add seasonings
when it
starts to split, stir into the
thovve.
Serve with rice or chapatis.
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