MOONG CURRY

 MOONG CURRY

Moong/Moong Beans is a commonly used legume in India. This is called Hesaru Kaalu in Kannada, Pesalu in Telugu, and Sabut Moong in Hindi. 

It has numerous health benefits. 

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 Moong Curry which I have adapted from this YouTube video from Ambika Shetty's Kitchen.

We enjoyed this with hot rotis.  Do try it and I am sure you will enjoy it too. 

Ingredients:-

• Moong,  1 cup 
• Byadgi Red Chillies, 6
• Cumin Seeds, 1/2 tsp
• Coriander Seeds, 1 tsp
• Garlic Cloves, 7
• Onion, 1
• Coconut Gratings, 1/2 cup
• Tamarind, 2 " piece
• Turmeric Powder, 1/4 tsp
• Water 2 cups + 1 and 1/2 cups
• Salt, to taste  
• Oil, 1 tsp 
• Coriander Leaves, 2 tbsp - for garnish

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:-

Wash and soak the moong in adequate water  for 8 hours or over night

Chop the onion and coriander leaves

Heat 1 tsp of oil in a kadhai and roast Byadgi Red Chillies, then add cumin seeds and coriander seeds and roast them

To this add the garlic cloves and chopped onions and roast  

Add the coconut gratings and roast till they turn a light brown

Remove on to a plate and allow it to cool

Once it cools, take the roasted ingredients to a small mixer jar

Add tamarind and turmeric powder and grind to a smooth paste adding the required amount of water

Keep aside

In the same kadhai add soaked moong along with 2 cups of water and a little salt

Cover and cook on medium heat for about 10 minutes or till the moong gets cooked

Next add the freshly prepared ground paste, salt to taste and as much water as required to get the curry like consistency (about 1 and 1/2 cups) 

Mix well and bring to a boil

Lower the flame and let it simmer for 5 minutes

Heat oil in a small seasoning pan and on medium heat add the mustard seeds

When they splutter add the curry leaves and sauté for a few seconds

Add this seasoning to the Moong Curry

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve hot with rice, chapati etc. 

POMEGRANATE & SPROUTED MOONG SALAD

POMEGRANATE & SPROUTED MOONG SALAD

We have always liked salads because they are easy to put together, tasty and healthy as well. The best part of salads is that they are liked by most people and they add a colourful touch to your table.

I present today a simple salad with pomegranate and sprouted moong ( green gram) as the main ingredients.  The tomatoes and onions give it a crunch while the chaat masala and lime juice add zip to this tangy salad.

Ingredients:

• Pomegranate kernels, 1 cup
• Sprouted Moong (Green gram), 2 cups
• Onion, small-sized, 1/2
• Tomato, medium-sized, 1
• Green chillies, 2
• Coriander leaves, chopped, 1 tbsp
• Lime juice, from 1 big lime
• Chaat Masala, 1/2 tsp
• Salt, to taste

Method:

Chop the onion, tomato, green chillies and coriander leaves finely.
Take out the kernels from the pomegranate
Mix the pomegranate kernels with the sprouted moong, chopped onion, tomato, green chillies and coriander leaves well in a large bowl.
Add salt to taste
Sprinkle the chaat masala and lime juice
Toss and mix well again
Serve cold