A simple birthday lunch for M, in India: Bell-Pepper Avial, Cherupayar Curry-Moong Dal Curry, Rose-matta Rice, Mulagu-manga/pickle and Pappadums.
Serves about 6, 1 Cup of Soup each!
I cup moong dal, soaked in plenty of water overnight
1 Cup of grated coconut
1/2 tsp of cummin seeds
2 cloves of minced garlic
1/2 cup of finely chopped red onions
2-3 slit hot green chillies
1 stem of curry leaves
2 tbsps of coconut oil
1 broken dried red chilli
1/4 tsp mustad seeds or cummin seeds
Heat 1 tbsp of oil
Saute the onions and garlic for a few minutes
Add the slit green chillies and saute for a few more minutes
Add the soaked moong beans
Boil the Moong beans with 2 2/3 cups of water, salt and 1/4 tsp turmeric powder
Meanwhile grind the grated coconut with 1/2 tsp of cummin into a smooth paste.
At this stage you can decide on a thick-curry or a Curry Soup.
Reduce the amount of water to half a cup while adding the coconut-paste to the cooked beans.
Add it to the cooked moong beans alongwith 2 cups of water
Let it come up to a gentle boil
Simmer for 5-8 minutes.
Temper mustard seeds or cummin seeds in the other tbsp of oil
alongwith curry leaves and dried red chilli.
Add a pinch of asafoetida and pour over the curry.
For the Soup version:
Add fried onion slices as garnish.