Moong is a small, split and skinned yellow lentil (green gram). This is a quick chutney made in one of the traditional styles of Andhra Pradesh.
Ingredients
- Moong dal-2 fistfuls
- Black mustard seeds-1/2 tsp
- Aesofetida-2 pinches
- Dried red chillies-3-4
- Tamarind (deseeded, tightly balled)- 1grape-size
- Oil-1 tsp
- Salt-to taste
- Curry leaves-5-6
Preparation
Wash the moong dal well and soak in lukewarm water for 5-10 mins. Keep aside. In the meantime, heat the oil in a pan. Add mustard seeds, red chillies, asafoetida and curry leaves to the oil and let it splutter (tempering). As soon as it starts to splutter, turn off the heat. From it, transfer the red chillies to a grinder along with the drained moong dal, tamarind and salt. Grind to a paste and adjust the heat and salt as per your taste. Add the tempered oil with mustard seeds, curry leaves and asafoetida to the paste, mix and serve!
This tastes best with hot, steamed rice, idli or dosas.
Additional tips:
- The chillies mentioned here are hot chillies from the south of India. You can use any other chilli you prefer based on your heat tolerance
- The chutney keeps well in the fridge for 2-3 days but tastes best when freshly made.
- The curry leaves may or may not be eaten. They primarily act as a flavouring ingredient.