Sabat Moong Masaledar Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Green mung beans1 1⁄2 Cup (24 tbs), picked over and soaked overnight in water to cover
 Water7 Cup (112 tbs)
 Ginger paste1 Teaspoon
 Garlic paste2 Teaspoon
 Turmeric1⁄2 Teaspoon
 Hot chili powder1⁄2 Teaspoon
 Salt To Taste
 Seasoning To Taste
 Vegetable oil1 Tablespoon
 Unsalted butter1 Tablespoon
 Onion1 , minced
 Green chili pepper1⁄2 Small, seeded and chopped
 Ground cumin2 Teaspoon
 Ground coriander2 Teaspoon
 Tomato1 , minced

Nutrition Facts

Serving size

Calories 246 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 5.4 mg

Sodium 89 mg3.7%

Total Carbohydrates 38 g12.5%

Dietary Fiber 10 g40%

Sugars 5 g

Protein 13 g26.2%

Vitamin A 8.4% Vitamin C 14.2%

Calcium 9.9% Iron 25.1%

*Based on a 2000 Calorie diet

Directions

Drain the mung beans and set aside.
In a pan, bring the water to a boil over medium heat.
Add the mung beans, ginger and garlic pastes, turmeric, chili powder, and salt, stir, and bring to a boil again.
Reduce the heat, cover partially, and simmer for 45-60 minutes or until the beans are cooked and mushy, stirring occasionally.
While the beans are cooking, prepare the seasoning.
Heat the oil and butter in a small frying pan over medium heat.
Add the onion and saute until golden brown.
Add all the dry spices and tomato.
Stir and cook for 3-5 minutes or until the tomato is soft and a little oil starts to float.
Remove from the heat and add to the cooked beans.
Stir and cover tightly.
Let stand for 5 minutes before serving to allow the flavors to merge.
Best served with any dry main dish or tandoori dish, a side vegetable of your choice, and chapati or plain rice.
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