Best 2 Moong Sabzi Lentil Vegetable Mix Recipes

moong sprouts sabzi image

Provided by Dassana Amit

Time 30m

Number Of Ingredients 17

160 grams Mung Bean Sprouts (or 1 heaped cup sprouted moong beans)
2 small potatoes
1 small tomato (or ¼ cup diced tomato)
1 small to medium onion (or 1/3 cup chopped onions)
½ inch ginger (- finely chopped)
6 to 8 garlic (- finely chopped)
1 green chili (- chopped)
1.5 teaspoon goda masala (or ½ teaspoon garam masala powder)
½ teaspoon Coriander Powder ((ground coriander))
½ teaspoon cumin powder ((ground cumin))
½ teaspoon red chili powder (or cayenne pepper)
¼ teaspoon turmeric powder ((ground turmeric))
a pinch of asafoetida ((hing) - optional)
1.5 tablespoon oil
1 to 1.25 cups water (or add as required)
1 to 2 tablespoon chopped coriander leaves ((cilantro leaves))
salt as required

Steps:

Chop all tomato, onion, ginger, garlic and green chili. Keep aside.
Heat 1.5 tbsp oil in a pan. Add the finely chopped garlic and ginger. Stir and saute till the raw aroma of both goes away.
Then add chopped onions, green chilies and a pinch of asafoetida. Stir and saute till the onions become translucent.
Meanwhile, when the onions are getting sauteed, rinse the moong sprouts.
So the onions have got translucent, add the diced tomatoes.
Then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1.5 tsp goda masala. If you don't have goda masala then add 1/2 tsp garam masala powder.
Stir and mix everything very well.
Then add the potato cubes and moong sprouts. stir again.
Add 1 to 1.5 cups water. Stir. season with salt.
Cover and simmer on a low to medium flame till the moong sprouts are done.
Then add chopped coriander leaves.
Stir once more. The sprouts sabzi can be made dry or with some gravy. I usually keep a little stock as you see in the below pic. But if you prefer for a dry sabzi, then simmer on a medium flame till all water & moisture evaporate.
Serve moong sprouts sabzi with chapatis or parathas.

Moong Sabzi (Lentil Vegetable Mix) image

Provided by Anu_N

Time 25m

Yield 1 medium bowl, 3-4 serving(s)

Number Of Ingredients 8

1 cup dried lentils, soaked
1 medium onion, chopped
1 medium tomatoes, chopped
1 tablespoon coriander, finely chopped
1 green chili pepper, sliced vertically
1 teaspoon cumin seed
1 tablespoon vegetable oil
salt

Steps:

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.