Hyderabadi Vegetable Moong Dal Korma Recipe

About this recipe

Hyderabadi Vegetable Moong Dal Korma is a delightful and aromatic Indian breakfast dish that combines hearty yellow moong dal with a medley of fresh vegetables cooked in a rich, spiced coconut and yogurt-based gravy. Perfectly balanced with medium spices, it offers a comforting and nutritious start to the day. This korma is high in fiber and protein while keeping the calorie count ideal for those focused on weight loss. With its creamy texture and vibrant flavors, this dish is a treat for the whole family.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 200 g Dahi
• 200Ml Kara Coconut Milk Classic (200ml)
• 300 g Ginger Paste
• 250 ml Olive Oil
• 250 g French Beans
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 20 minutes. Drain and set aside.
2. 2. Heat 2 tbsp of cooking oil in a deep pan. Add cumin seeds and let them splutter. Stir in the chopped onion and sauté until golden brown.
3. 3. Add the ginger paste and cook for 1-2 minutes until the raw aroma disappears. Then, add the turmeric powder, coriander powder, and red chili powder, and sauté for another minute.
4. 4. Stir in the chopped tomatoes and cook until they turn soft and the oil begins to separate. Add the drained moong dal and mix well.
5. 5. Add 2 cups of water and bring the mixture to a boil. Reduce the heat to medium, cover, and let it simmer for 15 minutes.
6. 6. Add the diced carrot, green beans, and green peas to the pan. Cook for another 10 minutes until the vegetables are tender.
7. 7. In a small bowl, whisk the yogurt and coconut milk together until smooth. Gradually stir this mixture into the pan, ensuring it is well combined. Simmer for 5 minutes on low heat.
8. 8. Add garam masala and adjust salt to taste. Mix well and cook for another 2-3 minutes.
9. 9. Turn off the heat, garnish with fresh coriander leaves, and serve hot with steamed rice, roti, or parathas.