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I go to Indian groceries with mixed feelings: I’m excited about all the different Indian produce and ingredients that I’m about to buy, but at the same time I’m extremely worried about the bill that I have to pay at the end of my shopping spree. We go to Indian grocery may be once in 2 months and I don’t remember the bill ever being less than $150. I get so excited seeing my favorite baby eggplants, bright green karelas (bitter gourds) and those ripe juicy mangoes, but my bubble bursts when I look at the prices. Well that doesn’t...


4 serving

Total time

40 minutes




  • 1 cup Moong dal
  • 2 - 3 cups
  • 2 chilies
  • 1 tomato
  • 0.25 tsp Turmeric
  • to taste Salt
  • 0.5 tsp Mustard seeds
  • 0.5 tsp Cumin seeds
  • 2 red chili
  • a pinch
  • 8 curry leaves


  1. Pressure cook moong dal along with the greens, tomato, green chili and turmeric until completely cooked.
  2. Heat 2tsp oil in a medium sauce pan, add the tempering ingredients and once the seeds start to splutter add the cooked dal and salt.
  3. Add ½ cup of water if dal seems too thick. Simmer on medium-low heat for 5-10 minutes or until the flavors combine. Enjoy!!