Moong is something that I had alot growing up. Wholesome, warming, really good with rice or rotli, or both! When we got married I made it a couple of times, and realised how easy it was. It also freezes really well, so I tend to make big batches and then take out the freezer for a quick weekday post-work dinner. This is gujarati style moong, because that’s what we have!
Ingredients
- 100g Whole green moong daal
- Half a can of tomatoes (you can grind these down in a blender if you like a smoother texture)
- Thumb sized piece of ginger coarsely ground (or to a paste if you don’t like bits)
- 4 whole green chillis coarsely ground (or to a paste if you don’t like bits)
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds (optional)
- 1 tsp salt
- ⅓ tsp turmeric
Method
- First soak the moong (you don’t have to do this but it makes it quicker to cook) for about an hour.
- Drain the water from the soaked moong, then add fresh water. Put the moong and water in a pressure cooker. I tend to use about 300-400ml of water in the pressure cooker.
- Switch on the pressure cooker and cook for about 10 minutes (which is one ‘whistle’ from the valve I have on the pressure cooker). If you don’t have a pressure cooker, just boil the moong in a saucepan with water until the beans are soft but keep their shape.
- Next temper the mustard seeds- add the oil and mustard seeds (and fenugreek seeds if you are using them) to a heavy bottomed saucepan, and heat until the seeds start popping.
- Once the seeds are popping, add the tinned tomatoes, salt, turmeric and green chillies and ginger. Add the softened moong daal and ths water it was cooked in.
- Simmer for 20-30 mins until the ‘foamy’ appearance on the moong disappears and the daal has changed to a deep browny colour. Taste for seasoning and add as required.
- Serve with plain rice and yogurt or chapattis.