Moong Gravy

Ingredients:
1 ½ cups Whole Moong ½ tsp Turmeric Powder Salt to taste Chopped cilantro for garnishing For the Masala Paste: ½ cup fresh grated Coconut ½ Tomato – Chopped into cubes A few sprigs fresh cilantro 2 tsp Red chilli powder 1 ½ tsp Dhaniya powder 1 clove Garlic ½ Onion – chopped fine For the seasoning: 1 tbsp Oil 1 tsp Mustard seeds A few curry leaves A pinch of hing a few chopped onions

Method:
In a microwave safe dish, place the whole moong and microwave on high for about 1 minute. You may alternately dry roast the moong in a pan for a few minutes. Then place the roasted whole moong in a pressure pan, pour about 4 to 5 cups of water, turmeric powder and cook for about 2 to 3 whistles. Meanwhile, grind all the ingredients for the masala paste with some water into a smooth paste. In a pan, heat the oil. Add the mustard seeds. After they splutter, add the curry leaves and hing. Saute for a minute. Then add the chopped onions and saute until translucent. Then add the cooked moong and the masala paste. You can also add the remaining water from the cooked moong. Add salt to taste and boil. Allow to cook for about 10 minutes on medium heat. Add more water if needed. Once the gravy is slightly thicker, garnish with fresh chopped cilantro and serve hot with rotis or rice.