This is an interesting recipe of green moong curry from my friend Meena Bhatia's blog (Bhatia Speciality).. simple and healthy..She has soaked methi seeds along with moong dal. Methi has lot of medicinal values and how we used to hate eating anything with methi when we were young because it is bitter. You can make it with or without tadka / tempering At home I like to make the oil-free version, but I add the tempering when serving it to the guests.
Recipe source - Homely Food
Whole moong ... 1 cup (soaked for few hours)
Methi seeds .... 1 tsp (soak along with the moong)
Ginger .......... 1 tsp (grated)
Green chillies .. 2-3
Turmeric powder ... 1/4 tsp
Mango powder ...... 1/2 tsp (You can add raw mango pieces in the mango season)
I have added tamarind juice as we don't get mango powder here..
Salt ......... to taste
Coriander leaves .. for garnishing
Cumin seeds ... 1 tsp
Dry red chillies .. 2
Asafoetida ...... a pinch
Ghee / oil ... 1-2 tbsps
Red chilli powder .. a pinch (add it when the tempering cools down a bit to get a nice red colour)
1. In a pressure cooker, cook the moong & methi with one cup of water for 2 whistles.
2. Open after the steam is let out. Mix with the ladle.
3. Add more water (as desired consistency) and the rest of the ingredients listed in the first column.
4. Add the tempering and serve with rice / rotis.
(In case you are not adding the tadka. then add the asafoetida and red chillies while cooking.)
TIP: Adding a pinch of red chilli powder to the tempering (after it is cooled a bit) gives a rich colour to the dish and makes it look more presentable.