Roasted Moong Masala Curry |#Manipal Kitchen|  ಹುರಿದ ಹೆಸರು ಕಾಳು ಮಸಾಲೆ ಎರಡು ಬಟ್ಟಲು ಊಟ ಮಾಡಬಹುದು|
Channel: Manipal Kitchen
Date: 04/03/2021

#IndianRecipe #Homefood #Cooking
Roasted Moong Masala Curry | With English Sub-Titles | #Manipal Kitchen |ಹುರಿದ  ಹೆಸರು ಕಾಳು  ಮಸಾಲೆ ಎರಡು ಬಟ್ಟಲು ಊಟ  ಮಾಡಬಹುದು|    
Moong the little green colour bean is filled with nutrients.  It is a power house of health benefits. It is a heart friendly bean.  Its high antioxidants content may reduce the risk of heart stroke.  It is rich in potassium, magnesium , fiber  which may keep blood pressure at bay.  It may also reduce bad cholesterol and reduce heart disease risk.  Today I would like to share the recipe of Moong masala which is a side dish for chapati and also can be a lunch side dish.  Here goes the recipe.
INGREDIENTS TO COOK:
1. Mildly roasted moong - 1 cup
2. Cooking oil - 1 tsp
3. Water - as needed
OTHER INGREDIENTS:
1. Cooking oil - 2 tbsp
2. Bay leaf -1
3. Fennel seeds - 1 tsp
4. Chopped onion - 2/3 cup
5. Salt - as needed
6. Green chili -2
7. Red chili - 2
8. Curry leaves - a few
9. Ginger-garlic paste - 1 tbsp
10. Chopped tomatoes - 2/3 cup
11. Turmeric powder - 1/2 tsp
12. Red chili powder - 1 tsp
13. Coriander powder - 2-3 tsp
14. Coriander leaves - as needed
15. Ghee - 1 tsp
PROCEDURE:Dry roast moong bean for a few minutes, so that colour is intact.  Transfer to a cooker, add cooking oil and water as needed and cook till soft.  Place a wide pan with 2-3 tbsp cooking oil in it on low flame.  On heating, add bay leaf, fennel seeds and let it crackle.  Add chopped onions and salt as needed to the dish and fry till squeezed.  Add green chili, red chili, curry leaves and fry till onions turn translucent.  Add ginger-garlic paste and fry till aromatic and fried well.  Add turmeric powder, chili powder, coriander powder and fry till aromatic.  Add chopped tomato and fry till it turns mushy. Add water, coriander leaves and  Cover and cook for 2-3 minutes.  Add cooked mung bean and add water, adjust consistency and bring it to boil.All flavours are absorbed and the dish turns aromatic.   Add chopped coriander leaves and switch off the flame.  Add 1 tsp ghee and  give a good mix.  Enjoy with chapati and also hot steamed rice and papad. Yum Yum!
Serves: 2-3 
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