Moong Curry

  • In your crate

    Soaked and parboiled whole moong lentils

    Rice

    Veggie sauce (sliced onion, diced tomato, ginger garlic paste, tomato puree)

    Coconut milk mixture (Spices: Garam masala powder, curry powder, salt, chili powder)

    Potatoes

  • Recommended cooking utensils

    Large skillet or pan (for preparing the curry)

    Medium pot with lid/rice cooker (for cooking the rice)

    Measuring cups (for water/rice proportions)

    Knife (for chopping the potatoes)

    Cutting board

    Wooden spoon or spatula (for stirring the curry and rice)

Instructions

  1. Dice the potato into medium-sized cubes (1 inch)

  2. Heat 2 tsp oil in a pan. Add onion, and ginger garlic paste and saute till golden brown.

  3. Add tomato puree. Sauté for another 2-3 minutes till the oil begins to separate.

  4. Add parboiled moong, diced potatoes, and 2 cups of water (for 1 cup of lentils). Cook on medium-high heat for 10 minutes or till lentils and potatoes are soft.

  5. Add diced tomatoes, curry powder, garam masala, coconut milk and stir. Add water to make a thick curry of desired consistency.

  6. Add salt and red chili powder to taste. Let the curry simmer on low heat for 5 minutes.

  7. Measure rice in a pan. Rinse thoroughly. Add water, twice the amount of rice. Cook on medium heat for about 7-10 minutes or until the rice is tender. Add water if needed.

  8. Serve the curry on the rice and enjoy!!

Nutrition facts:

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