Moong
A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.
Mung
- Drain the soaked beans. In a pan bring water to a boil. Add the drained beans. Cook till beans are tender.
- Or pressure-cook up to 3 whistles
For Tempered Plain Mung
- Drain water from the cooked green beans.
- For the tempering, heat oil in a pan. Add cumin seeds. As they crackle, add the asafoetida, cooked beans, dry spices, lemon juice and salt. Stir well and garnish. Serve hot.
Gravy Mung
- To tempered green beans, mix rest of the ingredients. Add extra spices and water as required. Stir well.
- Simmer till the gravy thickens to individual liking. Garnish and serve hot with either khakhras, theplas or rotis, rice and papad.
Ingredients
- Tempered Plain Mung
- 1 cup whole green beans (boiled and drained)
- 1 teaspoon red chilli powder
- 1 teaspoon dhana-jeera powder
- 1/4 teaspoon Turmeric Powder
- pinch of asafoetida
- 1 teaspoon Cumin seeds
- 2 teaspoons lemon (juice)
- 3 teaspoons oil
- salt to taste
- Gravy Mung
- whole green beans (boiled and tempered)
- 3-4 pieces kokum (washed-soaked)
- 1-2 sticks curry leaves
- 3 green chillies (slit)
- 1 teaspoon jaggery or sugar (optional)
- water as required
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