Sabat Moong Masaledar Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| 1 1/2 cups green mung beans, picked over and soaked overnight in water to cover | ||
| Water | 7 Cup (16 tbs) | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Hot chili powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Seasoning | ||
| Vegetable oil | 1 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Onion | 1 , minced | |
| 1/2 small green chili pepper, seeded and chopped | ||
| Ground cumin | 2 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Tomato | 1 , minced | |
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.
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.
Chef
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