Ingredients:
Keera – 2,weighing approximately 250 to 300 gms, ( wash, peel, remove seeds part and cut into 3/4 to 1 inch pieces ),
Onion – 2, medium, sliced fine,
Green chilli – 3, chopped fine,
Chopped ginger – 1/2 tsp,
Moong dal – 30 gms, washed and soaked for 1/2 hr,
Jeera – 2 pinch,
Curry leaves – few,
Chopped coriander leaves – 2 tsp,
Oil – 1 tablesp,
Mustard seeds – 2 pinch,
Urad dal split – 1/4 tsp,
channa dal – 1/4 tsp,
Haldi – 1/4 tsp,
Curry leaves – few,
Peeled and crushed garlic – 3 to 4,
Method:
1).Heat a cooker with oil, add mustard, dals, jeera, curry leaves and fry for few seconds till mustard crackles.Add onions, garlic, green chilli, ginger and fry till onion becomes soft and pink.
2).Add haldi, soaked moong dal, fry for a second and add the keera pieces. Add salt and stir well.
3).Add 200 ml.water and close the cooker.Pressure cook for 3 whistles.
4).let the cooker cool ,open it and very lightly stir the curry with a laddle so that dal and keera pieces from uniform thick gravy.
5).Sprinkle chopped coriander leaves, stir once and remove from fire.
6).Serve this tasty curry with poori /chapathi / dosa etc.
Tip:
a).Best side dish for rotis, especially for diabetics.