Dry Whole Moong

Whole Moong is cooked and eaten is different ways in different part of India but everybody uses it in their preparation. This itself shows its liked and considered healthy every where.Maharastrians make usal, tamilians make sundal ,kerliates make suhiyan payasam and thoran ,in UP and MP its used in chats etc.

This recipe that i'm posting here is the base for lot of preparation that i do with moong.

Whole Moong - 1 cup ,soaked overnight and sprouted if possible

Onion - 1/2 cup finely chopped

Lemon Juice - 1 1/2 tsp or to taste

Green Chilli - 1 tsp finely chopped.

Mustard - 1/2 tsp

Tumeric - 1/4 tsp

Garam Masala - 1/4 tsp if home made otherwise a little more

Oil - 1 tsp

Salt to taste

Water - 1/4 cup

1. Heat a oil and add mustard and let them crackle.

2. Now add onion ,green chilli,salt and cook till onion is golden in colour.

3. Now add moong,tumeric and water and cover and cook on low flame till moong is done.

4. Stop the flame add lemon juice and garam masala and mix well.