When we visited my friend in Belgium, she had made this dish to go with chapatis for lunch & K loved it.. I had a feeling that I had definitely eaten this before.. then it all came back to me.. my friend in school, who belonged to the Jain community & was a Gujarati used to bring this in her lunchbox with chapathi’s.. 🙂 I immediately took the recipe from my friend as I loved eating this.
The best part of this dish is that it gives a lot of time to you to do other chores while this is in the making.. & you don’t even need to soak the mung/moong beans overnight, 2 hours is more than sufficient..
This requires just the basic ingredients & there you are with a lovely flavoured sabji. K liked this so much that he ate this as chaat.. !
Ingredients: (Serves 3-4) Preparation Time: 25-30 mins (Soak time not included)
Mung/Moong beans – 1 cup, I used a 200 ml glass measure, washed & soaked in warm water for 2 hours
Tip: I soaked this after I was done with breakfast; the time to soak the beans was perfect.
Asafoetida – a little more than a pinch
Coriander powder – 1.5 tsp
Turmeric powder – a pinch
Cumin powder – 1/2 tsp
Red Chilli powder – 3/4 tsp or more based on how hot the chilli powder you have is
Tomato – 1 medium-sized, finely chopped
Coriander leaves – 4-5 sprigs, finely chopped
Cooking oil – 1.5 tbsp
Salt to taste
Drain & throw away the water in which the mung beans were soaked.
Heat oil in a deep bottom sauce pan. Set heat to medium. When the oil is hot, add the asafoetida & let it sizzle. Next add the drained mung beans to the saucepan. Add about a 750 ml of water, simmer, close with a lid & let the mung bean cook.
When the beans are just a little more than halfway cooked add the different powders – turmeric, red chilli, coriander powder & cumin powder. Also add salt to taste.
Let the raw flavours from the masala powders added go away & let the mung bean cook. If there is still loads of water left, you can increase the heat to medium about 5 minutes after you add the masala powders. Else if you want some curry in it, you can let this cook in simmer.
Once the mung beans are cooked & sabji has the consistency you want, turn off the heat. Add the chopped tomatoes & mix well.
P.S: Sorry for not clicking more pics. Still a little caught up with unpacking & washing clothes from the trip.. 😦
Garnish with the chopped coriander leaves. You can also squeeze in some lime if you would like to.
Suddenly after my trip, I have become very conscious about my oil & calorie intake. Guess its from all the cheesy Pasta’s, croissants, crepes, Pizza’s etc. I ended gorging upon…The foodie in me a.k.a the devil asked me to keep munching on the goodies even though I knew that I would have to cut down on my calorie intake after the trip I acted like it doesn’t matter.. 😛 A glimpse of some freshly made waffles with various different kinds of toppings to tempt you.. 😛
P.S: Sorry for the bad photography.. this is what I could manage in the crowded tourist swarming streets of Brussels!
So, now I have used half the amount of oil mentioned in the ingredient list.. thats the reason the sabji looks a wee bit dry. If you use the amount mentioned in the ingredient list this sabji will not look as dry as this did.. 🙂 I later squeezed in some lemon juice to take away the dryness.. 🙂
Serve hot with some chapathi’s. Or you can eat this as chaat :), your choice.. 🙂
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