Description:
Tangy Taste Gives Whole Moong
Preparation:
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.
Cooking:
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.
6) TURN OFF FLAME & IMMEDIATELY ADD;
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.
Garnishing:
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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