This is a thick curry , which usually plays the side role on our lunch plates back home, with a thinner fish, dal or yougurt based curry as the lead star. Nothing fancy about this wholesome curry, be it in the ingredients or in the cooking. I think 'rustic' would be an apt word to describe it.
One raw plantain, cubed
1/4 cup moon beans , soaked for half an hour
Shredded coconut, 2 T
2 green chillies
Jeera , 1/4 tsp
Garlic , 1 clove
salt
Put the plantains and moong beans in a pressure cooker and pour enough water just to cover them(soaking the dal is not necessary, but it makes the dal a whole lot softer). Pressure cook on medium to high heat until two whistles and then cook on low heat for 15 minutes. Grind coconut, chillies, jeera and garlic coarsely, and add to the cooked dal and plantain with enough salt, and bring it to a boil. There, your very rustic plantain-dal curry is ready.
If you are a fish-fanatic like me, you can add some small fishto this curry. Back home, my mom usually adds cuttle fish or sardines, and it simply lifts up the curry to another level. Clean up the fish and place it on top of the plantain-dal in the cooker and cook as explained above. After cooking, carefully take out the fish and remove the flesh from the bones , discard the bones and mash up the fish into the mixture nicely. I used canned sardines this time to cut off the picking fish part. All you have to do is to mash the canned sardines with a fork and add to the cooked curry .
1/4 cup moon beans , soaked for half an hour
Shredded coconut, 2 T
2 green chillies
Jeera , 1/4 tsp
Garlic , 1 clove
salt
Put the plantains and moong beans in a pressure cooker and pour enough water just to cover them(soaking the dal is not necessary, but it makes the dal a whole lot softer). Pressure cook on medium to high heat until two whistles and then cook on low heat for 15 minutes. Grind coconut, chillies, jeera and garlic coarsely, and add to the cooked dal and plantain with enough salt, and bring it to a boil. There, your very rustic plantain-dal curry is ready.
If you are a fish-fanatic like me, you can add some small fishto this curry. Back home, my mom usually adds cuttle fish or sardines, and it simply lifts up the curry to another level. Clean up the fish and place it on top of the plantain-dal in the cooker and cook as explained above. After cooking, carefully take out the fish and remove the flesh from the bones , discard the bones and mash up the fish into the mixture nicely. I used canned sardines this time to cut off the picking fish part. All you have to do is to mash the canned sardines with a fork and add to the cooked curry .
4 comments:
Reshma, thats quite a different combi..never tried moong with vallaka...btw where are you blogging from now?..kerala or US?
Hmmm, looks yummy, tats an interesting recipe~ Thanks for sharing..
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from US srivalli:)
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