Moong Dal Karayal Sabji Recipe: If you are looking to enjoy a spicy and delicious dish at home, you should definitely try 'Karayal' (also known as 'Kari' in some regions)—a specialty from the Purvanchal region. This dish, prepared using moong dal (split yellow mung beans), offers a level of spiciness and flavor that leaves a lasting impression. Notably, it does not require any vegetables; instead, it is made entirely from moong dal. This unique dish is highly popular, and those who try it often ask for seconds. You, too, can easily prepare this hot and flavorful Karayal dish at home by following this simple recipe.

To prepare Karayal for three people, you will need approximately 250 grams of moong dal. Additionally, gather the following ingredients: green chilies (to taste), 2–3 pieces of ginger, mustard oil, asafoetida (hing), cumin seeds, turmeric powder, garam masala, coriander powder, red chili powder, and finely chopped fresh coriander leaves. Keep some water on hand to prepare the gravy.
First, prepare the moong dal:

Soak the moong dal in water for about two hours so that it absorbs the water and softens. Once soaked, drain the water and grind the dal thoroughly. Place it into a mixer, add green chilies (to taste) and the pieces of ginger, and grind everything together until it forms a smooth paste.

Make 'bade' (fritters) from the dal paste:

Remove the paste from the mixer and mix it well by hand. Heat mustard oil in a pan (kadhai), shape the paste into small fritters (bade), and fry them in the oil. Once fried, take 6–8 of these fritters and soak them in water for a while. Afterward, remove them from the water and mash them thoroughly. Finally, mix this mashed mixture back into the same water to create a base (gravy/paste) for the dish. This paste will be used later to prepare the gravy.

Adding the *bade* (lentil fritter) paste to the gravy:
Heat mustard oil in a pan and temper it with asafoetida (*hing*) and cumin seeds. Next, add the chopped green chilies. Then, add turmeric, *garam masala*, coriander powder, and red chili powder, and cook the spices thoroughly. Once the gravy base is cooked, stir in the paste prepared from the *bade*. Let it cook until it comes to a boil. After it starts boiling, add a little water as needed and let it cook further. Finally, add the remaining *bade* to the mixture.

Cook for 5–10 minutes, then serve:
After adding the remaining *bade*, let the dish simmer over low heat for 5–10 minutes so that the *bade* can fully absorb the flavors of the gravy. Once the dish is well-cooked, garnish with finely chopped fresh coriander leaves. Your piping-hot *karayal* (lentil fritter) curry is now ready. It tastes even better when served with rice; alternatively, you can also serve it with *roti*, *puri*, or *paratha*.

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