Method:

Rinse split green gram in water, drain it, add 1 cup of water to cook, pressure cook it for 1 whistle. (Take care it should not be too mushy, pressure cook it or cook directly in a vessel as moong dal takes less time to be done.)

When dal is 3/4 done/ cooked, add chopped herbs into it, add little more water if necessary.

Cook until herbs are soft and cooked/done. Remove from the flame and set aside.

Heat oil in a pan, when it is hot add mustard seeds, allow it to sizzle, add curry leaves and broken dry chilies, fry until it splutters then add chopped onion, fry until it turns to light brown.

Add cooked dal mixture into it, add turmeric powder and salt to taste, stir, the consistency of the curry must be medium. Bring the curry to boil or 5 min in a medium flame. Switch off the flame.

Serve as a side dish for roti’s, pulka’s, chapatis.

Note –

You can prepare this curry by adding any vegetables like ridge gourd or carrot or pumpkin by following the same procedure.

Take care while you cook moong dal, it should be cooked and grainy.