Moong

A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.

Mung

1. Drain the soaked beans. In a pan bring water to a boil. Add the drained beans. Cook till beans are tender.
2. Or pressure-cook up to 3 whistles

For Tempered Plain Mung

1. Drain water from the cooked green beans.
2. For the tempering, heat oil in a pan. Add cumin seeds. As they crackle, add the asafoetida, cooked beans, dry spices, lemon juice and salt. Stir well and garnish. Serve hot.

Gravy Mung

1. To tempered green beans, mix rest of the ingredients. Add extra spices and water as required. Stir well.
2. Simmer till the gravy thickens to individual liking. Garnish and serve hot with either khakhras, theplas or rotis, rice and papad.

Serves : 4 Ready In : 35 Minutes Level : Easy Tithi : Yes Cuisine : indian

Ingredients

• Tempered Plain Mung
• 1 cup whole green beans (boiled and drained)
• 1 teaspoon red chilli powder
• 1 teaspoon dhana-jeera powder
• 1/4 teaspoon Turmeric Powder
• pinch of asafoetida
• 1 teaspoon Cumin seeds
• 2 teaspoons lemon (juice)
• 3 teaspoons oil
• salt to taste
• Gravy Mung
• whole green beans (boiled and tempered)
• 3-4 pieces kokum (washed-soaked)
• 1-2 sticks curry leaves
• 3 green chillies (slit)
• 1 teaspoon jaggery or sugar (optional)
• water as required

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