Moong Sabzi Lentil Vegetable Mix Food

MOONG SPROUTS SABZI

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)

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.

VEGETABLE RICE MIX

Steps:

• In a bowl, combine the first six ingredients.
• ;mix well.
• Store in an airtight container in a cool dry place for up to 1 year.
• TO PREPARE RICE: In a saucepan, combine water, butter, and 1 cup rice mix.
• Bring to a boil; reduce heat.
• Cover and simmer for 10-15 minutes or until water is absorbed.