|Ready to Serve Moong - Brinjal Dry Curry|
Lets see some benefits of adding Moong Dal and Brinjal in our diet.
Moong Dal helps to control the blood pressure, it is good source of iron and protein and dietary fiber. It is low in fat and rich in potassium, calcium and B Complex Vitamins. It is easy to digest and and helps to decrease high cholesterol.
Brinjal is high in fiber and antioxidants. It is good for weight loss and helps to prevent heart diseases. Brinjal helps to control the blood pressure and good for diabetics. It helps to control and lower the cholesterol.
Now lets see the recipe. This recipe has no onion or garlic and we can prepare this dish for any special days or on festival days. It goes well with almost all main food items.
Things needed :Brinjal : 5 to 6 ( I used the small round brinjals )
Moong Dal : 1/2 Cup
Green chilly : 2
Curry Leaves : 5 to 6
Coriander Leaves : 2 Table spoons
Lemon juice : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Coconut : 2 Table spoons
Salt : required
Oil : 1 Table spoon
Turmeric Powder : a pinch.
Method :1. Wash and cut brinjal and put them in normal water. Keep it aside. Wash green chilly and cut them in to big pieces.
3. Wash and remove the outer skin of ginger and grate it and keep it aside.
4.. Now keep a pan on the fire and heat. Put a spoon of oil and heat.
5. Add mustard seeds and let it splutter. Add jeera and ingh. Fry for 10 seconds
6. Add Green chilly and fry and then add roasted moong dal and stir nicely.
11. Add coconut when all the water dries up in the curry. Put off the gas.. Add Lemon extract and mix it well.
Note :Do not use lot of water. The curry turns watery and brinjal and Moong will be overcooked and might not taste good. Adding more chilly is an option. Adding onions and garlic also purely optional. No need to add more oil.
Time : 20 Minutes.
Servings : 3.