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Angare Moong Dal Curry
Angare Moong Dal Curry

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We hope you got benefit from reading it, now let’s go back to angare moong dal curry recipe. To make angare moong dal curry you only need 32 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Angare Moong Dal Curry:
  1. Take 1/2 cup Moong dal
  2. Use 1/2 cup coriander leaves
  3. Provide to taste Salt
  4. You need 2 green chillies
  5. Prepare 1 tsp turmeric powder
  6. Prepare 1 chopped onion
  7. Prepare 1 tsp cumin seeds
  8. Prepare 1 tsp sugar
  9. Prepare 1 grated potato
  10. Use 2 tbsp oil
  11. Use Oil for frying
  12. Prepare 1 tbsp ghee
  13. Prepare 1 beetroot slices
  14. Take 1 onion slices
  15. Take 6 cloves garlic
  16. Get 1 " ginger slices
  17. Take 4 cloves
  18. Provide 2 cardamom
  19. Prepare 5 cashew nuts
  20. You need 1 tsp fennel seeds
  21. Provide 1 1/2 cup Milk
  22. Take 1/2 cup water
  23. Get 1 carrot slices
  24. Get 1/2 cup sliced cabbage
  25. Prepare 2 tomato chopped
  26. Get 1 tbsp kasuri methi
  27. Get 1 tbsp sambar masala powder
  28. Get 1 tsp turmeric powder for gravy
  29. Use 2 tbsp curd
  30. Take 1 piece Charcoal
  31. Take 1 tsp ghee
  32. Take Butter, mint for garnish
Steps to make Angare Moong Dal Curry:
  1. Wash and soak the dal for 30 minutes. Then in a blender add soaked dal, salt to taste, add chopped green chilli and coriander  leaves, make smooth paste, then add grated potato, chopped coriander leaves, chopped onion, turmeric powder mix well.
  2. Heat oil in a kadai, make pakoda, take another kadai - heat oil add onion slices, garlic, ginger, cloves, cardamom, cashew nuts and all remaining vegetables
  3. Cook for 8 minutes, then blend it fine. Heat ghee in a kadai pour the vegetable puree cook for 5 minutes, then add milk, sambar masala, kasuri methi, curd stir it continuously.
  4. Then add all pakoda. Cover and cook for 5 minutes. Place a small bowl in a kadai, heat a charcoal, place the charcoal in the bowl add ghee immediately on top of burning charcoal cover it for 5 minutes. The smoke from the charcoal will infuse with the curry and will give smokey flavour curry ready to serve.
  5. Then serve hot with rice.

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