Moongdal curry

Ingredients


Moongdal   1 cupOnion    1 medium size (finley chopped)tomato   2 no.s(finely chopped)green chilles   5-7 no.scurry leaves  1twigginger   small piece (finely chopped)garlic  1flaketurmeric powder  1/2 tspoil   2tspmustard seeds   1/2 tspurad dal  1/2 tspcumin seeds  1tsphing (powder)   1/4 tspsalt as neededcoriander leaves   2tsp(finely chopped)

  This is not a different or any special curry, usual dal curry or dal fry only.But i am posting this for my sister,who was recently married and started her Great Cooking :)
She  was asking me to post some side dishes for chappathi n idly ,dosa.
so heres the easy and simple  recipe....

Method


First cook moongdal with turmeric powder,1/2tsp cumin seeds ,1 garlic flakeand 2cupsof water.Once it get cooked slighlty mash it and keep asideHeat oil in a wok ,add mustard seeds allow to pop and add urad dal,1/2tsp jeera,hing .fry them and add chopped onions ,ginger,green chillies and curry leaves.(sprinkle some salt) and fry till the onion gets golden color.then add chopped tomato and saute nicely till the tomato gets soft and leaves oil.Now add the cooked dal ,salt and mix well,keep it in heat for 1minute and add chopped coriander leavesAnd the moongdal curry is ready now.serve it with chapathi,dosa and even with plain rice.
                                                                                      
 
Note: To make your chapathi more  soft n fresh for long time, cook your chapathi in high flame not more than 2 minutes on each side.If u are packing chapathi for lunch box ,dont put just like tat n close,take a foil paper and place one paper towel on it and now put ur hot chapathi cover with paper towel and foil paper ,then keep it  in the lunch box.definitely it vl remains  very soft and fresh.