Whole Moong And Mushroom Curry

          Whenever I cooked mushrooms, I have either sauteed it, or used it in combination with vegetables like baby corn, capsicum or potatoes, never have I tried it with some dal. I gave it a try, cooked it along with whole moong/ moong beans or green gram and some freshly ground masala paste. The curry turned out good and it went well with both rice and rotis..

Need To Have

• Whole Moong - 1/2 cup
• Button Mushrooms - 200 gms
• Tomato - 1 medium, chopped
• Onion - 1 medium, chopped
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Curry Leaves - 10-15

To Grind

• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1/2 teaspoon
• Chopped Ginger - 2 teaspoons
• Tamarind - marble sized ball
• Dried Red Chillies - 5
• Grated Coconut - 1 tablespoon

Method

          Grind together all the ingredients given under ' to grind '. Pressure cook the whole moong beans.

          Heat some oil, add the mustard seeds, when it starts spluttering, add the onion and curry leaves, saute till the onions turn pink.

          Add the chopped mushrooms and saute for a minute, then add the chopped tomatoes and saute for another 2 minutes. Add turmeric powder, salt and a cup of water, cover and cook for 3 to 4 minutes. Remove the lid, add the cooked moong beans and the ground paste, some water and cook for another 5 to 7 minutes. Add some more curry leaves, remove and serve it warm with rice or rotis.

Note
You can make this curry as thick or thin as you want, add more or less water, reduce the moong beans.
Can make it as spicy as you want, increase or decrease the red chillies, or add some sliced green chillies along with the chopped onions.