Moong Sabzi Lentil Vegetable Mix Recipes
MOONG SPROUTS SABZI
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
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)
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
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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