It’s an effort to retain our traditional country side recipe from Bihar, which is now vanishing. Mung (green gram) ka bharta/chokha is especially cooked in summer, when there is scarcity of green vegetables. It is very easy to cook, healthy and delicious with real taste and keeps our stomach full for little longer.
It has almost no oil (you can skip the oil). It helps children to sharpen their brain and make body stronger.
- Whole mung (green mung): 200gm
- Salt: 1 teaspoon (as per taste).
- Onion: 1 no. (Medium)
- Ginger: 1”piece
- Green chili: 2-3 no.
- Fresh coriander leaves: 50 gm.
- Mustard oil: 1 tablespoon
- Water: 500 ml
- Cut ginger, green chili and onion into small pieces. Keep aside.
- Take a fry pan/chapati griddle, Add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
- Take a pressure cooker; put roasted mung, salt and water. Close the lid of pressure cooker. Cook on high flame.
- Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
- Allow cooker to cool and open, bring it to room temperature.
- Add chopped onion, green chili, ginger and mustard oil. Stir well, transfer into serving bowl, add lemon juice and decorate with green coriander leaves.
- Serve hot with chapati or messy roti.