Green whole Moong Curry/pachai(mulu) payiru kuzhambu/kulambu
Green whole moong - 1/2 cup
Onion - 1 medium chopped fine
Tomato - 1 or 2 chopped fine
Tamarind - 2 inch piece( soaked in water for 20 mts and extract one or half cup of dilute pulp )
( using tamarind is optional)
Chilli powder - 3/4th tbsp
Dhaniya/coriander powder - 3/4th tbsp
Jeera powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Grated coconut - half cup( grind to a smooth paste)
Salt as needed
Oil - 3 tbsp
For tempering :
Mustard seeds, urad dhal and curry leaves
You can always substitute using coconut with a cup of cooked toor dhal or moong dhal for extra quantity/thickness.
For making curry/gravy...no need to soak..just wash and add one and half cups of water and pressure cook for 2 whistles.Since it is pressure cooked it easily cooks well and gets soft.
In a pan heat 2 tbsp of oil and fry onions till golden brown..next add and fry tomatoes till pulpy...next add all powders and saute....add tamarind pulp reduce flame and cook for few mts till thick ... then add coconut paste..cook for 5 mts and finally add salt and cooked moong and cook for another few mts( 7 - 8 mts stirring in between)..
.heat 1 tbsp of oil in a small kadai and temper it with mustard seeds, urad dhal and curry leaves. This goes well with rice.