Vegetable Moong Dal Curry

Ingredients

• Moong dal - 100 g
• Potato - 2 whole
• Carrot - 2 whole
• Cabbage - 50 g
• Tomato - 2 whole
• Green chili - 4 whole
• Ginger - 1 piece
• Shallot - 3 whole
• Turmeric powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves
• Salt

Instructions

1. 1Rinse the moong dal under cold water until the water runs clear, then pressure cook it with the turmeric powder and set the cooked dal aside.
2. 2Prepare the vegetables: grate the potatoes, carrots, and cabbage; chop the tomatoes and green chilies; grate the ginger; and slice the shallots so everything is ready to go.
3. 3Heat the oil in a pan over medium heat, add the mustard seeds and urad dal, and wait until the mustard seeds begin to splutter and the urad dal turns light golden; add the curry leaves and let them sizzle for a moment to release their aroma.
4. 4Add the sliced shallots to the pan and cook until soft and translucent, then add the prepared potatoes, carrots, cabbage, tomatoes, green chilies, grated ginger, and the garam masala; cook, stirring occasionally, until the vegetables are tender and fragrant.
5. 5Stir the cooked moong dal into the vegetable mixture, season with salt to taste, and simmer briefly so the flavors meld together; taste and adjust seasoning as needed before removing from the heat.
6. 6Serve the curry hot with roti or steamed rice.
7. 7Optional: garnish with chopped fresh cilantro for a bright finish.