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Now a days in rainy season it is so difficult to get good vegetables. Hence during this season i try to use more and more pulses for my meals. Here i am sharing a sukhi (dry) green moong sabzi. This can be also carried in lunch box easily.
Ingredients
1 bowl of green moong (soaked overnight)
1 Onion finely chopped
1 Tomato finely chopped
1/2 tsp haldi (Turmeric) powder
1/2 tsp jeera (Cumin) seeds
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
salt to taste
few curry leaves
1 tbsp Oil for cooking
Method
1. In a pressure cooker heat some oil and add the jeera and curry leaves
2. Once they splatter add the onions and fry till golden brown
3. Now add the tomatoes and all the masalas and cook till tomatoes are soft.
4. Now add the soaked green moong dal along with some water.
5. Pressure cook till 1st whistle and then another 5 min on low flame.
6. Your dry moong dal sabzi is ready to serve. You can garnish it with fresh coriander leaves and finely chopped onions.
You may also like Rajasthani Gatte ki Sabzi
Aloo Bhendi ki Sabzi
Dry Veg Manchurian Balls
Ingredients
1 bowl of green moong (soaked overnight)
1 Onion finely chopped
1 Tomato finely chopped
1/2 tsp haldi (Turmeric) powder
1/2 tsp jeera (Cumin) seeds
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
salt to taste
few curry leaves
1 tbsp Oil for cooking
Method
1. In a pressure cooker heat some oil and add the jeera and curry leaves
2. Once they splatter add the onions and fry till golden brown
3. Now add the tomatoes and all the masalas and cook till tomatoes are soft.
4. Now add the soaked green moong dal along with some water.
5. Pressure cook till 1st whistle and then another 5 min on low flame.
6. Your dry moong dal sabzi is ready to serve. You can garnish it with fresh coriander leaves and finely chopped onions.
You may also like Rajasthani Gatte ki Sabzi
Aloo Bhendi ki Sabzi
Dry Veg Manchurian Balls
