I was surfing the net and something interesting popped up—MOONG PANI in interesting pouches—intrigued by the name and creative packs my food enthusiastic brain wanted to dig in further and this is what I found- Moong Pani Sipping Broth, flavoured and spiced packaged green gram soups. These much-advertised health pouches were/are available in many stores in Ontario, Alberta and Saskatchewan at a price of 14 dollars for 9 servings. My
desi self immediately got into dollar-rupee conversion…what to do, habits die hard and I was astounded that with the rising dollar value these pouches of 108 gms of powder costed Rs1120…my goodness I exclaimed …all for a simple watery moong dal! Admiring the creativity and commercial bend of mind I immersed myself in my daily kitchen routine and in tune with my moong musings, dished out a simple yet delicious Moong Masala, a perfect combination with soft rotis.
The Moong Bean, commonly referred to as the green gram is one of the most wholesome of Indian pulses. The protein load is around 14 g and contains an almost equal concentration of fibre. Easy to digest, the green gram is a boon for nutrition through the life span. This low GI green gold gram has traditionally been an important part of a pregnant and lactating mother’s diet.
Moong Masala (Version 2.0) Recipe:
Ingredients for Moong masala (version 2.0):
- Whole green gram 1 cup
- Tomatoes 2 chopped
- Onions 1, Finely chopped
- Ginger 1/2-inch grated
- Garlic 4 pods, crushed
- Dry red chilies 2 broken
- Turmeric powder 1/4 teaspoon
- Red chili powder 1/2 teaspoon
- Salt to taste
- Cumin seeds 1 teaspoon
- Ghee/ oil 1 tablespoon
- Juice of half a lime
- Coriander leaves 1 tablespoon finely chopped
Preparation Method for Moong Masala (Version 2.0):
- Wash the dal well and soak in two cups of water for three hours. Drain.
- Take a pressure cooker, add the dal, chopped tomatoes, and turmeric powder along with 3 cups of water. Close the lid and cook on high till 1 whistle. Lower the flame and cook till another 3 whistles. Switch off the flame and allow it to rest.
- After the Pressure and released, open the cooker and mash the dal.
- In a pan, heat ghee/oil. Add cumin seeds and let them splutter. Follow with dry red chilies, grated ginger, and garlic.
- When the garlic starts to turn golden, add the onions. Cook on medium heat, stirring occasionally, till the onions are golden-brown.
- Pour the tempering over the dal and simmer the dal with the required salt for 5 minutes. Adjust the consistency of dal with water if required.
- Squeeze the juice of a lemon into the dal, garnish with coriander leaves and serve with roti or rice.
The link for Pulka Recipe is here
Classic Combo – Moong Masala with Pulka is ready 🙂
