Moong Sabzi Lentil Vegetable Mix Recipes

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MOONG SPROUTS SABZI



moong sprouts sabzi image

Moong sprouts sabzi is an easy and healthy recipe of a semi-dry curry made with moong sprouts.

Provided by Dassana Amit

Categories     Side Dish

Time 30m

Number Of Ingredients 17

160 grams Mung Bean Sprouts (or 1 heaped cup sprouted moong beans)
2 small potatoes
1 small tomato (or ¼ cup diced tomato)
1 small to medium onion (or 1/3 cup chopped onions)
½ inch ginger (- finely chopped)
6 to 8 garlic (- finely chopped)
1 green chili (- chopped)
1.5 teaspoon goda masala (or ½ teaspoon garam masala powder)
½ teaspoon Coriander Powder ((ground coriander))
½ teaspoon cumin powder ((ground cumin))
½ teaspoon red chili powder (or cayenne pepper)
¼ teaspoon turmeric powder ((ground turmeric))
a pinch of asafoetida ((hing) - optional)
1.5 tablespoon oil
1 to 1.25 cups water (or add as required)
1 to 2 tablespoon chopped coriander leaves ((cilantro leaves))
salt as required

Steps:

  • Chop all tomato, onion, ginger, garlic and green chili. Keep aside.
  • Heat 1.5 tbsp oil in a pan. Add the finely chopped garlic and ginger. Stir and saute till the raw aroma of both goes away.
  • Then add chopped onions, green chilies and a pinch of asafoetida. Stir and saute till the onions become translucent.
  • Meanwhile, when the onions are getting sauteed, rinse the moong sprouts.
  • So the onions have got translucent, add the diced tomatoes.
  • Then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1.5 tsp goda masala. If you don't have goda masala then add 1/2 tsp garam masala powder.
  • Stir and mix everything very well.
  • Then add the potato cubes and moong sprouts. stir again.
  • Add 1 to 1.5 cups water. Stir. season with salt.
  • Cover and simmer on a low to medium flame till the moong sprouts are done.
  • Then add chopped coriander leaves.
  • Stir once more. The sprouts sabzi can be made dry or with some gravy. I usually keep a little stock as you see in the below pic. But if you prefer for a dry sabzi, then simmer on a medium flame till all water & moisture evaporate.
  • Serve moong sprouts sabzi with chapatis or parathas.

MOONG SABZI (LENTIL VEGETABLE MIX)



Moong Sabzi (Lentil Vegetable Mix) image

Another really nice recipe I found in the newspaper. This Indian "sabzi" (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich!

Provided by Anu_N

Categories     Lunch/Snacks

Time 25m

Yield 1 medium bowl, 3-4 serving(s)

Number Of Ingredients 8

1 cup dried lentils, soaked
1 medium onion, chopped
1 medium tomatoes, chopped
1 tablespoon coriander, finely chopped
1 green chili pepper, sliced vertically
1 teaspoon cumin seed
1 tablespoon vegetable oil
salt

Steps:

  • Heat oil in a pan.
  • Add cumin seeds.
  • Wait until they crackle before adding the chili.
  • Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
  • Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
  • Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
  • Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
  • Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
  • When all the water has disappeared, check to see that the moong is soft enough to be eaten.
  • The mix should be dry and not liquid like Indian dal normally is.
  • Sprinkle the chopped corriander and serve hot with chappati or roti.

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