Moong Sabzi (Lentil Vegetable Mix)
Another really nice recipe I found in the newspaper. This Indian "sabzi" (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich!
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READY IN: 25mins
SERVES: 3-4
YIELD: 1 medium bowl
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 1
- 1tablespoon coriander, finely chopped
- 1
- 1teaspoon cumin seed
- 1tablespoon vegetable oil
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DIRECTIONS
- Heat oil in a pan.
- Add cumin seeds.
- Wait until they crackle before adding the chili.
- Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
- Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
- Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
- Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
- Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
- When all the water has disappeared, check to see that the moong is soft enough to be eaten.
- The mix should be dry and not liquid like Indian dal normally is.
- Sprinkle the chopped corriander and serve hot with chappati or roti.
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