Knol Khol – 250 gms.
Yellow moong dal – 1/3 cup
Shredded coconut – 4-5 tbsp.
Green chillies – 3
Curry leaves- a few
Oil – for tempering
Cumin seeds or jeera – 1 tsp.
Mustard seeds – ½ tsp.
Turmeric – a pinch
Salt to taste
- Peel and cut the knol khol into small bite size pieces. Pressure cook the dal and vegetable adding a little salt together for 3 whistles. Keep aside.
- Meanwhile grind the green chillies, cumin and coconut together to form a paste.
- Once the pressure is off, open the lid and add in the coconut paste. Mix well after adding a pinch of turmeric. Add water if it is too thick.
- Do the tempering and pour into the curry. Stir and cook for a couple of minutes till everything comes together. Check for taste and serve hot with rice. Can be eaten with chapathi too.
Can I tempt you to try out these tasty vegetarian curries ?…