This variety is easy to spot, because of it’s prominent deep green color.
2/3rd cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes
and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.
- Cabbage & Potato Curry (ownchef.wordpress.com)