Posts Tagged 'Moong Bean'

Sprouted Moong Aloo Methi

I saw this recipe a while back in a magazine. This can be served with roti, rice or dosai.

Sprouted Moong Aloo Methi

Ingredients:

Medium potatoes 2
Fresh Methi (Fenugreek) 1 bunch
Sprouted Moong bean 1/2 cup
Small onion, chopped 1
Sambar Powder 1.5 tsp.
Turmeric 1/4 tsp.
Cumin seeds 1 tsp.
Mustard seeds 1 tsp.
Urad dal 1 tsp.
Salt
Oil

Method:

  1. Peel and dice the potatoes into cubes. Discard the root of the methi and pick the leaves of the stem. Wash in cold running water. Chop it coarsely. Set aside.
  2. Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds and let it sizzle. Add onion; stir-fry till it become translucent.
  3. Add methi leaves; stir-fry a couple of minutes. Add potatoes, moong sprouts; stir-fry 2 minutes. Cover partially and cook for 5 minutes.
  4. Add sambar powder, turmeric and salt; stir-fry 1 minute. Cover partially and cook till the potatoes and the moong sprouts are tender.
    Serve warm with rice or roti or dosa.

Mung Bean Tadka

Mung Bean Tadka

Ingredients:

Mung Bean, soaked overnight 1 cup
Tomato, chopped 1 no.
Medium Onion, chopped 1 no.
Sambar Powder 1 1/2 tsp
Garlic cloves, chopped 2
Ginger, chopped 1/2 inch
Corriander leaves, chopped Few
Oil
Salt

To Season:

Mustard Seeds 1/2 tsp
Urad dal 1/2 tsp
Curry leaves Few
Asafoetida A pinch
Oil

Method:

  1. Pressure cook the mung bean on medium heat for 1 whistle; remove from heat and take the steam off by placing the cooker under running tap water; transfer this to a bowl and keep aside.
  2. Heat oil in the pressure cooker and fry the onions, garlic and ginger.
  3. Fry the tomatoes for a minute; Add the sambar powder and fry till the raw smell goes away.
  4. Add a few tbsp of water and let it come to a boil.
  5. Add the cooked mung bean, salt and some more water (if needed); simmer the heat for 10 minutes.
  6. Heat oil in a pan and add mustard seeds, urad dal, curry leaves, asafoetida.
  7. Add this seasoning, corriander leaves into the moong bean, mix well; Turn off the heat.

Serve warm with chapati or rice.


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