Moong Ushal - Quick View Click for Full View 45 mins. 6
Tangy Taste Gives Whole Moong
1) Wash Whole Moong and soak in 2.5 Cup of Lukewarm Water for 45 mins.
2) On High flame, in Pressure Cooker place soaked Whole Moong with Water.
3) DO NOT ADD SALT and cook for 2 whistle.
4) Drain excess water in strainer.
5) Finely chop Tomatoes, Onions And Cilantro.
6) Finely cut Green Chilies into rings.
1) On low flame, in small non-stick pan add 0.5 Teaspoon of Oil.
2) Place whole Cashews to roast until little brown and remove from flame.
3) On medium flame heat 2.5 Tablespoon Oil in non-stick deep pan.
4) Add Cumin Seeds, 80 gm Chopped Tomatoes, 60 gm Chopped Onions, Red Chilli POwder, Turmeric Powder, Amchur Powder, Salt and mix well.
5) Add Boiled Whole Moong, Salt and mix well.
7) Roasted Whole Cashews, Ring Cut Green Chilies, Remaining Chopped Onions, Remaining Chopped Tomatoes, Chopped Cilantro, Garam Masala Powder, Remaining Oil, Lemon Juice and mix well.
Serve For: 4 Persons
Total cooking time: 45 mins.
Serve Immediately. Can Garnish With Aloo Bhujia
Ingredients Quantity Add to Cart
Chopped Onion 90 Gms
Moong Whole 150 Gms
Cashews 15 Piece
Chopped Tomatoes 120 Gms
Green Chillies Ring Cut 10 Gms
Red Chilli Powder 1 Teaspoon
Dry Mango Powder ( Amchur Powder ) 1 Teaspoon
Lemon Juice 1 Tablespoon
Cumin Seeds 0.5 Teaspoon
Garam Masala Powder 0.5 Teaspoon
Oil 0.25 Cup
Turmeric Powder 0.25 Teaspoon
Chopped Cilantro 0.25 Cup
Salt As Required to Taste
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