Tempered Whole Moong

15 Sep

Vudakapettina Pesala Talimpu


Whole Green Lentils 1 1/2 cups
Green Chiles 3
Red Chile Powder 1/2 tsp
Turmeric Powder a big pinch
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Dried Red Chiles 6
Curry Leaves 8
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slit the green chiles.
Wash and soak whole green lentils in water overnight.
Refresh the soaked lentils in water and pressure cook them in 4 cups of water for 3 whistles.
Strain the cooked whole moong and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked whole moong, turmeric powder, red chile powder and salt.
Stir fry until all excess moisture is gone.
Sprinkle little bit of red chile powder and serve hot as a snack.

Notes: Make sure whole green lentils are not overcooked.


2 Responses to “Tempered Whole Moong”

  1. anon September 15, 2008 at 5:32 pm #

    With grated coconut and lime juice, it tastes even better.

    add pich of sugar too.

  2. ramachandran September 17, 2008 at 8:24 am #

    Love to cook. tried some of your receipes. Good. Please keep up the good work.
    Please tell me how to cook the curry which they cook in the sikh temple. its made of Whole Green Lentils and eaten with chappati.
    would love to cook it for my wife’s birthday which falls on september 30th. She has been asking for this receipe because she had eaten it years and years ago.

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