By Ujjainee Roy
May 1, 2024
Looking for summer curries that have hearty, nutrient-rich ingredients and are easily digetible? Consider seasonal flavours and microgreens. This suva and moong sabzi has the right nutrients and can cool you from within. Let's find out why this curry works.
– 1 cup split mung beans – 2 cups fresh dill leaves (suva), washed and finely chopped – 1 medium onion – 2-3 green chilie – 1 teaspoon cumin seeds – 1/2 teaspoon turmeric – 1 teaspoon coriander – 1/2 teaspoon red chili powder – Salt to taste – 2 tablespoons oil or ghee –
Heat oil or ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
Drain the soaked moong dal and add it to the pan. Stir well to combine with the onions. Add turmeric powder, coriander powder, red chili powder, and salt.
Pour in enough water to cover the dal and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let the dal cook until it is soft and tender. Cook for about 3-4 whistles.
Once the dal is cooked, add the chopped dill leaves to the pan. Mix well and simmer for another 5-7 minutes until the dill leaves are cooked and wilted. Serve hot.