whole Mung (green gram) tadka

Serving this whole mung tadka in combination with wheat/corn chapati or with steamed rice: result in a complete protein level.

It is very easy to digest and used in north Indian house as daily meal.

Ingredients:

  • Whole Mung: 150gm.
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2” (grated)
  • Garlic: 3-4 flakes
  • Cumin: 1 teaspoon
  • Cinnamon stick: 1 inch
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon
  • Cooking oil/Ghee: 1 teaspoon
  • Butter: 100 gram
  • Garam masala powder: ¼ teaspoon
  • Chopped green coriander: 1 tablespoon

Preparation:

  1. Soak Mung overnight.
  2. Chop tomato, onion, garlic, ginger, green coriander and green chili, keep aside.

Method:

  1. Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.
  3. Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter add
  4. Chopped onion, garlic and green chili, stir fry till it onion gets translucent. (Keep it stirring otherwise it may burn)
  5. Add chopped tomato and fry  till oil separates from the masala.
  6. Add red chili powder and stir it for few seconds, add boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavor)
  7. Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
  8. Add Garam masala and coriander leaves, put off the flame.
  9. Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
  10. Now ‘Mung dal Tadka’ is ready to serve.
Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Ingredients

Ingredients

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

allow cooker to cool

allow cooker to cool

put 1 teaspoon of cumin and cinnamon

put 1 teaspoon of cumin and cinnamon

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped tomato

Add chopped tomato

fry till oil separates from the masala

fry till oil separates from the masala

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

add boiled Mung

add boiled Mung

add boiled Mung

add boiled Mung

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

boil it about 2-3 minutes

boil it about 2-3 minutes

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

CC BY-NC-SA 4.0 whole Mung (green gram) tadka by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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