Tendli ani Moong Ambat with Steamed Basmati Rice

Instructions

1. 1

   Prep Dal and Veggies

   • Rinse the moong dal thoroughly until the water runs clear. Soak it in fresh water for at least 30 minutes, then drain completely.
   • While the dal is soaking, wash the tendli, trim both ends, and slice each one lengthwise into four long pieces.
2. 2

   Cook the Dal

   • Place the drained moong dal in a pressure cooker. Add 1 cup (240 ml) of water and a pinch of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles, or until the dal is soft but not completely mushy.
   • Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon to create a creamy consistency. Set aside.
3. 3

   Prepare the Coconut Paste (Vatan)

   • In a small, dry pan over low heat, roast the coriander seeds, cumin seeds, and dry red chillies for 1-2 minutes until they become fragrant. Be careful not to burn them.
   • Let the roasted spices cool down for a few minutes.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and the remaining turmeric powder.
   • Add about 1/4 cup (60 ml) of water and grind to a smooth, thick paste. Set this vatan aside.
4. 4

   Temper and Sauté

   • Heat the oil in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the hing and curry leaves, and sauté for 30 seconds until the leaves are crisp and aromatic.
   • Add the sliced tendli and a pinch of salt. Sauté for 5-6 minutes until the tendli is slightly tender and develops light brown spots.
   • Stir in the ground coconut paste (vatan). Cook for 3-4 minutes, stirring continuously, until the paste is fragrant and oil begins to separate from the sides.
5. 5

   Simmer the Curry

   • Add the cooked moong dal, kokum pieces, grated jaggery, and the remaining salt to the pan.
   • Pour in the remaining 1.5 cups (360 ml) of water and mix everything well to combine, ensuring there are no lumps.
   • Bring the curry to a boil, then reduce the heat to low.
   • Cover the pan and let it simmer for 8-10 minutes, stirring occasionally, until the tendli is fully cooked and the gravy has thickened to your desired consistency.
6. 6

   Garnish and Serve

   • Turn off the heat and stir in the freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes to allow the flavors to meld together.
   • Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.