Sukha Moong, Gujarati Dry Moong
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 36972 times
Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati favourite is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders.
An aromatic tempering of mustard and cumin seeds boosts the taste of the Sukha Moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. Sukha Moong tastes best with Kadhi and Rice , or Kadhi and Rotlis . Enjoy it hot and fresh.
- Soak the moong in enough water in a deep bowl for 15 minutes. Drain.
- Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafetida and sauté on a medium flame for 30 seconds.
- Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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