Maghamethi / Whole Moong Curry

  

   The name maghamethi was new to me , it was the whole moong curry of the sindhi cuisine. It was similar to our kongu pasiparrupu kulambu. We won’t add fenugreek seeds in this curry.

 Fenugreek was a natural coolant , controls blood sugar level and cholesterol level. 

 This curry was liked by my mom and sister. My mom tell that it was tastier with the flavor of the fenugreek seeds. We had it with plain rice. It can be served  with roti / chappati.

Requirements :

Whole moong dhal – 1 cup

Fenugreek seeds – 1 tbs

Dry Red chilli – 3

Green chilli – 1 or 2

Oil – 1 tsp

Cumin – ¼ tsp

Curry leaves – a sprig

Lemon juice – few drops

Salt to taste

Turmeric powder – ¼ tsp

Asafetida / Hing – a pinch

Chopped ginger – ¼ tsp

Method :

Wash and soak the dhal and fenugreek together for an hour.

Add this to the pressure cooker along with a cup of water and pressure cook for two whistles.

When the steam is released fully , open the lid.

Mash the cooked dhal with the wooden masher or ladle.

Heat the oil in another pan , add the cumin seeds and let it splutter.

Add in the dry chilles , hing and curry leaves.

Add this tempering to the dhal.

Add in the chopped green chilly , ginger, turmeric powder required salt and another cup of water.

Cook in low flame for 5 – 8 minutes with continuous stirring.

Take off from flame and add the lemon juice and serve.

Serve this maghamethi with plain rice.

Note :

 I used the roasted moong dhal , as we always roast and store in our home to avoid pests.

Both the dhal and fenugreek can be roasted before soaking.

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