Monday, March 31, 2014

Gralic Moong Masala


Serving – 2

Ingredients:
Moong, soaked, blanched – 1 cup
Oil – 1 Tablespoon
Cumin seeds – ½ Teaspoon
Curry leaves – 6 to 8
Hing (asafoetida) – ¼ Teaspoon
Turmeric powder- ¼ Teaspoon
Garlic, mashed – 2 Tablespoons
Ginger paste – ¼ Teaspoon
Red chilly powder – ¼ Teaspoon
Pepper powder – ¼ Teaspoon
Salt to taste
Amchur powder – ¼ Teaspoon
Lemon juice – 1 Tablespoon

Method:

Soak moong for whole night and blanch it into boil water till soft. Remove water from moong and keep aside.

Heat oil in pan, add cumin seeds, hing, curry leaves, garlic and ginger paste and sauté for 30 seconds. Add turmeric powder, blanched moong and mix well.

Add rec chilly powder, pepper powder, salt, amchur powder mix well. Cook for 2 to 3 minutes.

Switch off the flame and add lemon juice and mix well.

Serve hot with kadhi or roti. 

No comments:

Post a Comment