Mung Dhal curry

• Mung dal - 100g
• Onion - 1 small
• Garlic - 1 small clove (optional)
• Green Chilli - 2
• Tomato - 1 small
• Drumstick - 1/2
• Brinjal (Egg Plant) - 3
• Carrot - 1/2
• Dudhi/Marrow - 50g
• Mango - 2-3 2" pieces (optional)
• Butter/Ghee - 1 tsp (optional)
• Lemon juice - 2 tsp
• Oil - 1 tblsp
• Curry leaves - 1 Sprig
• Water - as required
• Salt - to taste

​Spice powders:

• Ground fennel - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp

1. Rinse the dal and drain it.
2. Cut drumstick into 3-4 long pieces. Cut each brinjal/egg plant into 5-6 long pieces. Cut carrot & Dudhi/Marrow int big cubes.
3. Chop the onion, tomato and chilli. Wash the curry leaves.
4. ** Heat a pressure cooker pan on the stove.
5. ** Add dal, about 225ml of water, garlic, chilli, cut vegetables, chilli powder and turmeric powder.
6. ** Cover and pressure cook. Switch off after two whistles and open when the pressure is gone. Do not open the pressure cooker when there is any pressure left.
7. Heat a small frying pan on a stove.
8. Add oil and season with curry leaves and ground fennel.
9. Add this seasoning to the pan of dal and vegetables.
10. Add butter/ghee, lemon juice, mango pieces, salt and more water if needed to the pan of dal.
11. Stir well; Cover and cook for about 3-4 mins.
12. Mung dhal curry is ready to be eaten.

1. Heat a 3-4 ltr saucepan on a high heat.
2. Add dal, about 750ml of water, garlic, chilli, cut vegetables, chilli powder and turmeric powder.
3. Once the water starts boiling, simmer the heat, cook for about 35-40 minutes or until the dal and vegetables are cooked. Leave the lid half open to stop overflowing.
4. Open the lid, stir few times and make sure there is enough water left for the dal and vegetables to be cooked.
5. Switch off the pan after checking whether the dal and vegetables are cooked well.

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