Saturday, May 9, 2009

Power Packed Whole Mung Green Gram Curry

Know what you eat:


Mung beans were originally cultivated in India,they are small, ovoid in shape,dark green outside and dark yellow inside. They are sweet, and soft, & easily digested.The most popular use of mung beans in the western world is for sprouting, If your concept of including mung in your diet means topping off a salad with a few bean sprouts, THINK AGAIN. Mung beans, and their split, hulled version, mung dal, can be used to create main dishes, salads, soups, spreads, savories, beverages and desserts.


Ayurvedic healers consider the mung bean valuable because it is highly nutritious and delivers sustenance while being easier on the digestion that most other beans.



From the
modern nutrition perspective, mung beans offer protein and dietary fiber, and are a source of phytoestrogens {Evidence is accruing that phytoestrogens may have protective action against diverse health disorders such as prostate, breast, bowel, and other cancers, cardiovascular disease, brain function disorders, menopausal symptoms and osteoporosis} They also contain vitamins A, C and E, folacin, phosphorus, magnesium, iron and calcium.

Buying and Storing Mung Beans they are available at Asian groceries, health food stores, online and even some supermarkets.





Ingredients:


1 C Whole Green Moong/Mung beans (no need to soak/pressure cooked upto 3 whistles)
1/2 cup Yogurt
1/2 C Water
1/2 tsp turmeric pwd
1/2 tsp red-chilli pwd
1/2 tsp coriander-cumin pwd
1/2 tsp garam masala pwd
1 tsp lemon juice
1 tsp jaggery
Salt to taste


For Tempering
3 tsp Olive/Canola Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
few curry leaves

Method:


1. Heat oil and add the mustard seeds, once it stops spluttering add cumin & asafoetida powder & curry leaves.
2. Add cooked moong & add some water to it, now add turmeric,redchilli,coriander-cumin, garam masala pwd, salt & jaggery and let it simmer for a while.
3. Beat yougurt & pour in the cooked moong, stir & then remove from flame. Serve hot. Garnish with cilantro (optional) & lemon juice.


Note: Can be best served with Basmati Rice, Indian Breads (roti,paratha)/just enjoy like a soup.



8 comments:

Home Cooked Oriya Food said...

Healthy and tasty!

Parita said...

I love moong dal curry...i make in similar way but also add in grated coconuts..yours looks very delicious :)

srikars kitchen said...

wow.. very healthy Dhal.. looks perfect & nice click..

Suparna said...

Hi,
Moong dal curry looks fab with rice. very nutritious, adding curd is new me in this type of curry. Thanks for ur version :) beautiful snaps.
TC

Dolce said...

Looks great, will have a search for that bean but not sure it will be easy in my tiny supermarket!

a2zvegetariancuisine said...

Thanks all for your comments.

Pavithra said...

First time here love healthy food.. Moong curry is looking delicious just i will spoon and eat it... love it so much, expection more healthy recipes

Vishakha said...

Hi,

Thanks for all these wonderful recipes. Just came across ur blog and am trying each recipe everyday.keep up the good work :)

 
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