INGREDIENTS:

• 1 tbsp vegetable oil
• 1/4 tsp cumin seeds
• 1 medium sized onion chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1/4 tsp turmeric powder
• 2-3 green chillies slit
• 1/2 of a large tomato/ 1 small tomato chopped
• 1/4 cup of split moong bean (yellow mung daal)
• 1/2 of a potato skinned and cut in cubes
• 1 cup water
• 1/4 cup of frozen vegetables/ green peas / or cut fresh vegetables like carrot, beans, cauliflower etc
• 1/4 cup of thick coconut milk (fresh/ prepared by mixing 3 tbsp coconut milk powder in 1/4 cup of warm water)
• Salt to taste
• Coriander leaves

• The curry will be thick. If you want it to be loose, add little water.

1. In a pressure cooker, heat oil and add in cumin seeds.
2. Once the aroma gets released, add the onions. Sauté till translucent and soft.
3. Add the ginger garlic pastes. Mix well.
4. On low heat add coriander, garam masala, and turmeric powders. Add salt. Mix.
5. Add green chillies according to your preference. I used 2 hot green chillies.
6. Drop in the tomato. Cook till it gets soft.
7. Add the washed and drained daal and potatoes. If you are using fresh veggies add those at this point too.
8. Pour in water. Let it come to a boil. Close the cooker lid and let it cook on medium heat for 5 minutes. Switch off flame. Let the pressure get released by itself.
9. Once the pressure is completely released, open the cooker. If you are using frozen vegetables, add it to the curry now. Cover and cook for 5 minutes.
10. Pour in the coconut milk and bring it to a boil by stirring continuously to avoid the milk from separating. Once it comes to a boil switch off the flame.
11. Add coriander leaves.