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Stall Pot Moong Chilli Fry
🇮🇳 Indian Vegetarian

Stall Pot Moong Chilli Fry

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Palani cooking — Stall Pot Moong Chilli Fry brings a stall touch with a classic chilli fry finish. About 39 minutes from fridge to table.

Prep 14 min Cook 25 min Serves 4 Easy

Ingredients

  • Saltto taste
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Yellow Moong Dal1 cup, rinsed

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

  7. 7

    Adjust seasoning and serve.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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Watch how it's made

Video: Moong Dal Bhajiya | Coconut Chutney | Chef Girish Joshi · on YouTube