Made This Recipe? Add Your Photo
I cooked a pot of our traditional Sindhi curry today and served it over Basmati rice(the long grain variety) and fresh yoghurt on the side. I had always wanted to know how are the green moong (whole green lentils) cooked that are served alongside the curry and rice. Quite a few times I struggled, but would never get it right. Today I prayed that I should anyhow get it down pat...I left the lentils in a cooker and when I opened, it looked and tasted EXACTLY like it should!! YAY!! Before I loose the recipe, here it is! Now on my family will enjoy even more when this curry is made at home. I am so happy :) Note: a)If you have pre-soaked the lentils in water for atleast 45 minutes, then you can open the cooker after an hour is up and you need not wait for 2 hours. b) You may also serve these cold with a salad made at home as these are low cal and high in protein. Now on, this will be a regular on my table!
- Put everything in a pressure cooker.
- Cover and pressure cook for up to 5 whistles.
- Close the gas burner and allow the lentils to cook in the steam for 2 hours.
- After the time is up, uncover and you will see no water remaining in the cooker and the lentils would look fluffier, more fuller and bigger than what they are otherwise.
- Mix lightly, be careful not to break them.
- Serve with the traditional Sindhi curry, rice and yoghurt and, of course, fresh salad on the side, for a memorable happy meal.