Moong Dal Carrots and Green Peas Kurma | How to make Moong Dal Carrots and Green Peas Kurma

By Muthulakshmi Madhavakrishnan  |  1st May 2017  |  
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  • Moong Dal Carrots and Green Peas Kurma, How to make Moong Dal Carrots and Green Peas Kurma
Moong Dal Carrots and Green Peas Kurmaby Muthulakshmi Madhavakrishnan
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

57

0

About Moong Dal Carrots and Green Peas Kurma Recipe

A mild gravy which is best for poori, appam and jeera rice.

Moong Dal Carrots and Green Peas Kurma, a deliciously finger licking recipe to treat your family and friends. This recipe of Moong Dal Carrots and Green Peas Kurma by Muthulakshmi Madhavakrishnan will definitely help you in its preparation. The Moong Dal Carrots and Green Peas Kurma can be prepared within 15 minutes. The time taken for cooking Moong Dal Carrots and Green Peas Kurma is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Moong Dal Carrots and Green Peas Kurma step by step. The detailed explanation makes Moong Dal Carrots and Green Peas Kurma so simple and easy that even beginners can try it out. The recipe for Moong Dal Carrots and Green Peas Kurma can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Moong Dal Carrots and Green Peas Kurma from BetterButter.

Moong Dal Carrots and Green Peas Kurma

Ingredients to make Moong Dal Carrots and Green Peas Kurma

  • 1/8 cup moong dal
  • 2 medium carrots
  • 1/4 cup green peas
  • 2 green chillies
  • 1 onion
  • 2 tomatoes
  • 1/4tsp turmeric powder
  • 1/4tsp chilly powder
  • 1/4tsp Garam masala powder
  • 1/2 cup coconut milk or extract coconut milk with 6 tbsp coconut
  • 1/4tsp mustard seeds
  • 1/4tsp urad dal
  • Few curry leaves
  • 1tbsp coconut oil
  • salt to taste

How to make Moong Dal Carrots and Green Peas Kurma

  1. Peel and cut the carrots into medium sized fingers. Soak the moong dal for 10 minutes. Take a small pressure cooker and add the carrots, green peas and place the moong dal in a separate bowl. Add a little water and pressure cook for 2 whistles.
  2. Slice the onions and tomatoes. Chop the green chillies into thin round slices. Heat oil in a kadai, and add mustard and urad dal. When it splutters add the green chillies and onions. Saute it medium flame until golden brown. 
  3. Next, add the tomatoes and curry leaves. Saute it for few more minutes.
  4. Then add the cooked moong dal. Add 1/4 cup of water and mix them well and close it with a lid. Let the moong dal blend well with the onions and tomatoes.
  5. Once the moong dals have dissolved, open the lid and add the carrots and peas.
  6. Now add required salt and mix them well.
  7. Then add chilly powder, turmeric powder and mix them well.
  8. Now add the garam masala powder to the gravy. If you do not like garam masala flavour then leave it.
  9. When it starts to boil reduce the flame to low and add the coconut milk. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  10. After few boils switch off the flame. Do not close it with the lid immediately allow them to cool for a while and transfer it to the serving dish.

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