Ingredients:
1/2 cup moong
1 tbsp. ghee
1/4 tsp. cumin & mustard seeds
2-3 pinches asafoetida
3/4 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. dhania (coriander seed) powder
3-4 pinches citric acid or lemon to taste
Salt to taste
Method:
- Pressure cook moong to 4-5 whistles.
- Drain and keep aside.
- Save the nutritious water for stock or above recipe.
- Heat ghee in a heavy pan, add seeds, allow to splutter.
- Add asafoetida, chillies and 1/4 cup water.
- Add moong and all other ingredients.
- Allow to simmer for 3-4 minutes, covered.
- Serve hot with chapati, paratha or rice.
Making time: 10 minutes (excluding pressure cooking time)
Makes: 3 servings
Shelflife: Best fresh, but can be refrigerated and reused.
Moong Dishes's Index
