Tuesday, September 13, 2016

Black Moong Curry

Black Moong or Kappu Hesaru (a variety of moong grown in South Canara). Black Moong is grown after the paddy is cut and this is the second time they are going to grow lentils like Moong (hesaru kalu), Urid (Uddina Bele), Kadale kaalu, nelakadale (Groundnuts), black moong (kappu 
hesaru/Kabbu hesaru). These are second crops which needs less rain. Once in a while raining helps the plants to grow nicely and yield good.
Have you heard of Black Moong/Kappu Hesaru?
Do not mistake this black Moong to black Urid Lentil. This is not Urid. We can use this lentil to cook daals, curries and payasa. (Sweet poridge).
When I went this time to Udipi and to our native Salikeri, in a local shop I saw this and remembered my doddamma used to prepare kheer/sweet payasa. I bought some and trying a curry with this black moong/Kappesaru. (when said to together.
You can use the other moong(whole green moong) instead of this Kappesaru and prepare this curry.
Moong Curry will be healthy and helps us in many ways.
Lentils/legumes are always full of proteins and minerals and vitamins. Eating lentils/legumes helps stay healthy, help our bone to be strong and gives energy to our body.
No Onion Or No Garlic is used in this dih
It is very easy to prepare and yummy to have with almost all the main dishes.
Ingredients :
Black Moong/ Kappu Hesaru : 1 Cup
Cucumber : 2 
Tomatoes : 2
Green chilly : 2 
Grated ginger : 1 Teaspoon
Sambar Powder : 1 Tablespoon
Salt : As required 
Turmeric powder : a pinch
Coriander Leaves : 2 Tablespoon
To Season :
Oil : 1 Table spoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8
Method :
1. Wash and soak black moong for 5 to 6 hours. (Clean it nicely before soaking). (Over night).
Pressure cook black moong for 8 to 10 minutes. Let it cool.  

2. Wash and remove the outer layer of cucumber and check and if the cucumber is bitter do not use it, (Some cucumber taste bitter).
3. Cut cucumber into small pieces. Wash and cut green chilly, remove the outer layer of ginger and grate.

4. Wash and cut tomatoes into small pieces. (Remove the seeds while cutting).
5. Keep a big pan on the fire. Put oil and heat. Put mustard seeds and let it splutter.
6. Add jeera/cumin seeds and ingh/Asafotida and curry leaves.
7. Add tomatoes and cut green chilly. Fry nicely for 2 minutes.
8. Add cooked black moong and mix it well. Add a pinch of turmeric powder.
9. Add cut cucumber, required salt and mix it well. Add required water. Let it boil for 2 to 3 minutes.
10. Add a tablespoon of sambar powder. (Curry powder), and mix it nicely.
11. Let it boil for 2 to 3 minutes. Shift the curry to a serving dish and put cut coriander leaves.
12. Mix it well and serve with the main dish you prepared.
Note :
Black Moong should be cleaned well before soaking in water. Soaking black moong is a must. (Or cooked moong might turn hard). Use of any masala brand is optional. I had used home made Sambar powder. The consistency of the curry is optional. (bit watery or complete thick (dry curry style). You can use green whole moong or any other legumes like black chenna/ kabooli chenna, dry peas instead of black moong. Adding onions and garlic to the curry is optional.
Home made Sambar Powder  Recipe:
Dry roast 1/4 teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds. 5 to 6 red chilly (byadagi), 1/4 teaspoon of channa or urid dal and 1/2 teaspoons of jeera/cumin seeds. (One by one).
Dry grind all the ingredients nicely till powder. Add little ingh and curry leaves before powdering.
Time to cook Black Moong : 10 minutes.
The whole process : 30 minutes + soaking black moong minimum  to 6 hours.
Serves : 3 to 4 


  1. Wow ! It is a great idea to mix vegetables with black moong.

    1. Thank you Sadia Mahmood....Eid Mubarak to You....