SABUT MOONG KI SUBZI

 SABUT MOONG KI SUBZI

Moong/Moong Beans is a commonly used legume in India. Whole Sabut Moong ( called Sabut Moong in Hindi) are nutrient -rich legumes with  a green skin. This is called  Hesaru Kaalu in Kannada, and Pesalu in Telugu.

Moong Beans have several  numerous health benefits.  They are rich in plant based protein. 

We use moong in different forms, often allowing them to sprout. Even without sprouting they can be used to make tasty and healthy dishes. However, they need to be soaked in water for at least 8 hours or overnight. 

Elsewhere in this blog, you will find recipes for dishes made with moong, such as:-

• Heasaru Kaalu Usli
• Nilgiri Moong Ka Kurma
• Pesarattu 

Today's recipe is for a tasty curry made with Sabut Moong which goes great with hot rotis/chapatis. We had this for lunch today and it was enjoyed by my guests. 

Ingredients:- 

• Sabut Moong /Moong Beans, 1 cup
• Cumin Seeds, 3/4 tsp
• Onion, medium-sized, 2
• Tomatoes, medium-sized, 2
• Ginger Garlic Paste, 1 and 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 and 1/2 tsp 
• Coriander Powder, 1 and 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Salt, to taste
• Oil,  2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

Method:-

Wash and soak the moong beans in water for at least 6 to 8 hours or overnight.

Next day, discard the water and cook the soaked moong beans adding fresh water

Pressure cook for 2 whistles or till done

Take care the moong beans don't get overcooked. They should get cooked yet remain firm

Once the cooker cools, remove the moong beans and keep aside

Peel the onions and cut them fine

Wash and finely chop the tomatoes

Finely chop the coriander leaves

Heat oil in a thick-bottomed kadhai, on medium heat add the cumin seeds and when they sizzle add the finely cut onions. Add a little salt and saute till the onions become a little golden

To this add the ginger garlic paste and saute till the raw smell goes

Next add the finely chopped tomatoes and cook till they become soft and mushy

Add turmeric powder, chilli powder, coriander powder, garam masala powder and salt to taste

Cook till the spices get well blended with the onion and tomatoes mixture

Now add the cooked moong beans 

Mix well and bring to a boil. Check for salt and add if required.

If you prefer a dry curry, let the excess water evaporates from the cooked moong beans 

Or you can have it as such

Switch off the gas, transfer to a serving bowl and finally garnish with the finely chopped coriander leaves

Serve hot with chapatis