Assortment of veggies and lentil used and the simple, combined flavors of ginger, lemon, and coconut milk in this stew makes it befitting to serve this on special occasions and for guests. But as this tickles everyone's taste buds it is prepared very often at our home - guests or no guests. Goes well with hot steaming rice, idiyappam, chappatis, toasted bread etc. etc.
Ingredients:
100 gm split green gram (moong dal)
1 onion, chopped medium sized
1 carrot, diced
5 beans, cut into 1 inch pieces
8 cubed pieces of cucumber (the variety used in curries)
1 potato, cubed
2 tomatoes, chopped
4 green chillies, ground into paste
a small piece ginger, chopped finely
1 tsp turmeric powder
salt to taste
1 cup thick coconut milk (either extracted or ready made)
juice of 1 lemon
for seasoning and garnishing-
oil
cumin seeds
curry leaves
coriander leaves, chopped
Method:
1. Wash and cook the moong dal and keep aside.
2. Chop all the vegetables as mentioned in the ingredient section.
3. Keep the chilli paste, lemon juice, and coconut milk ready.
4. In a kadai, heat oil, and first saute the onion and ginger until onion becomes translucent.
5. Next add the carrot, beans, potato and cucumber, saute for some time.
6. Put the tomatoes and saute again.
7. Pour enough water to cook all the vegetables, cover the kadai with a lid.
8. Once the vegetables are cooked, add turmeric, salt, green chilli paste, cooked moong dal.
9. Let this continue cooking on medium heat until it starts simmering and bubbling.
10. Now add the coconut milk, give it a good stir and cook for 1 more minute.
11. Put off the flame, and drizzle the lemon juice, stir with the laddle.
12. In a small seasoning kadai, heat oil, add cumin, add curry leaves after cumin splutters and browns. Toss this over the hot stew.
13. Garnish with coriander leaves.
14. Serve with rice or chappatis.
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