The Moong Beans are tiny, green colour, pearl like beans, and are a storehouse of proteins, nutrition and good health. There are many ways to use moong, but it has to be boiled before it become edible. Then it may be used to make curry, dal, papadums, and a myriad of snacks, fried, sprouting, etc.
Recipe for Moong Spinach Curry
1 cup Heera Moong Whole (washed and soaked in water for 30 minutes), 2 cups spinach leaf (finely chopped, washed and drained), 8-10 baby onions (peeled), 4 green chillies (slit lengthwise), 1 inch piece of ginger, grated, 2 flakes garlic, crushed, 1/2 lemon juice extracted, 1/4 tsp garam masala powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp cumin seeds, 2-3 pinches asafoetida powder, salt to taste, 1 tsp wheat flour, 2 tbsp pure butter ghee.
1. Heat half the pure butter ghee in a pressure cooker then add cumin seeds and asafoetida and allow them to splutter.
2. Add ginger, garlic, green chillies, baby onions and stir well.
3. Add drained moong whole, stir fry for 2-3 minutes.
4. Add garam masala, turmeric, coriander powder and salt.
5. Cover cooker lid, allow to steam for about 2-3 whistles.
6. Cool cooker, untill steam stops coming out.
7. Open cooker, stir in remaining ghee, flour and lemon juice.
8. Simmer on low heat for 3-4 minutes.
9. Serve hot with chapati, nan bread or rice.
Net Weight: 500g