Green Moon Recipes

GREEN MOONG DAL

Steps:

• Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. You can also soak them for a couple of hours or overnight. If soaking overnight, then the pressure cooking time will reduce.
• Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. Crush the ginger and garlic to a paste in the mortar-pestle.
• Heat 2 tbsp oil in a pressure cooker.
• Add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter.
• Then add the chopped onions. Saute the onions till light golden.
• Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away.
• Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
• Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
• Drain and add the moong beans. Stir very well.
• Add 2.5 to 3 cups water and salt as per taste. Stir very well.
• Cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.
• When the pressure settles down on its own, open the lid and check the moong beans. If they still have slight bite to them, then add some water and pressure cook for some more whistles.
• If the mixture looks dry, then you can add more water. Keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
• The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon.
• Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.
• Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir.
• Add this tempering to the dal. Stir well.
• Add 3 tbsp chopped coriander leaves. Stir again.
• Serve green moong dal with steamed rice or chapatis.
• While serving this green gram curry, you can garnish with a few coriander leaves if you want.

GREEN MOON

Steps:

• Cut melon slices into small chunks.
• In food processor or blender, crush the ice cubes with the melon and lime juice until smooth.
• Add the melon liqueur and ginger ale and process for 1 second more, just to combine.
• Pour into a cold frosted glass.
• Garnish with a slice of fresh lime.

MOON CAKE

Steps:

• In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.