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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!
Units: US | Metric
Serving Size: 1 (196 g)
Servings Per Recipe: 4