Moong Ussal!

This recipe is made in different types all over India. My mother always said that moong is very rich in fibre and proteins but I actually never liked moong; till I tasted moong ussal in Mumbai. Next day I could not wait to make it at home for my husband so I had to use non-sprouted moong (and it turned out quite well). Here it is-

GRAVY STYLE!

DRY MOONG!

Ingredients:

2 cups moong/matki (sprouted or plain)

1 onion, chopped

1/2 of a tomato

2 tsp of ginger garlic paste

1 tsp lime juice

1-2 green chillies, chopped

A pinch of turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp grated jaggery or sugar

2 tbsp oil

Salt to taste

Method:

1. Heat oil and add the onions and green chillies. Cook till the onions turn light brown.
2. Add ginger garlic paste and fry till raw smell vanishes.
3. Then add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.
4. Lastly mix in it moong and chopped tomato. Pour some water and cook covered for 8-10 minutes.
5. When the beans have turned crunchy and chewy, add the lime juice, and garnish with chopped coriander (I used carrots!:-P). 

Serve hot with bread or Rice. 

Tip: - I made it dry; you can add more water to have gravy style moong.

-Use them to fill in pani puri and a healthy style of pani puri is ready.

Moong Ki Daal Ka Cheela/ Pancake

Moong ki daal ka chilla or pancake is a very healthy snack. You can make them in breakfast and even during evening tea time.  My husband loves to eat them, so I make them quite often. My aunty told me that secret to this recipe is adding Suji/Semolina-it brings crispiness to the chilla. So here it is-

Ingredients:

• 2 cups split moong lentils without skin – the yellow one
• 2 dry red chillies
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafetida powder (heeng)
• 2" piece of ginger, finely grated
• 2 finely chopped green chillies (optional)
• 1/2 cup finely chopped fresh coriander
• Salt to taste
• 3-4 tbsp Semolina (suji)
• Vegetable/ canola/ sunflower cooking oil to pan-fry the Chilla

Preparation:

• Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chillies, cumin seeds and asafoetida. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
• Next day, drain the water away; grind the moong mixture in a food processor with suji to get a fine paste. Add water only if required to get the pour-able consistency .Mix in it grated ginger, coriander and salt to taste.
• Heat the pan on medium heat. When hot, add a few drops of cooking oil and mix such that it coats all sides of the pan. Now pour a ladle full of batter onto the pan and spread the batter into a circular shape from the centre to outwards. Cook for 1 minute.
• Drizzle with a little oil to Cheela to allow oil to go under it. Flip now and cook till the other side is golden too.
• Remove from pan and serve hot with chutneys of your choice. I made garlic –tomatoes garlic chutney( I will upload the recipe soon)

Tip: You can add paneer in to make Paneer Cheela.

-Add shredded cabbage, carrot, onion; and your vegetable chilla is ready.