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Green Lentil curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Author: Teena Agnel
Ingredients
  • 1 cup uncooked green lentils Hara moong
  • 4 cups water Please refer notes
  • 2 tablespoons oil
  • 2 teaspoons cumin seeds
  • 3/4 cup onions finely chopped (about half medium size onion)
  • 1 tablespoon crushed ginger or ginger paste
  • 2 green chillies slit
  • 1 cup chopped tomato 1 medium size tomato
  • 2-2 &1/2 teaspoons salt or to taste
  • SPICES:
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala powder
  • 2 teaspoons red chilly powder
  • 1/2 teaspoon turmeric powder
  • GARNISH:
  • 2 tablespoons lime juice or to taste
  • chopped coriander/cilantro leaves
Instructions
  1. COOKING GREEN LENTIL/HARA MOONG: (Please refer notes for additional cooking methods)
  2. Rinse and soak the lentils in cold water for 2-4 hours and then drain the water. Add beans + salt and 2 cups of water in a pressure cooker and cook till one whistle. Turn the heat to low and cook for additional 10 minutes.
  3. (If not presoaking wash and cook the lentils with 3 cups of water.)
  4. TO MAKE MASALA:
  5. Place oil in a pan on medium heat. Add cumin seeds and once it cracks, add onions + ginger + green chillies and sauté till onions are translucent.
  6. Add all the spices and sauté for a minute till spices cook. Add the tomatoes, mix and cover the pan till the tomato softens and till the oil layer can be seen on top. Add the cooked lentils along with the liquid and let it simmer on low heat for 15-20 minutes.
  7. Adjust the salt as needed. Turn off the heat, add lime juice and garnish with cilantro/coriander leaves.
Recipe Notes

SLOW COOKER METHOD: Add this prepared masala + rinsed and drained lentils(without cooking) + salt + (4 cups) of water and cook it on low heat for 8 hours.

POT METHOD Rinse the lentils and add it to a pot with 3 cups of water + salt + masala. Bring it to a boil. Turn the heat to low and let it simmer for 30 minutes or so till the lentil cooks.

If the liquid is more, reduce the heat to low or medium and let the curry simmer for gravy to thicken or add additional warm water to liquify the gravy.

The amount of water changes depending upon the cooking methods and presoaking.