Sabat Moong Masaledar
|Green mung beans||1 1⁄2 Cup (24 tbs), picked over and soaked overnight in water to cover|
|Water||7 Cup (112 tbs)|
|Ginger paste||1 Teaspoon|
|Garlic paste||2 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Onion||1 , minced|
|Green chili pepper||1⁄2 Small, seeded and chopped|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Tomato||1 , minced|
Drain the mung beans and set aside.
In a pan, bring the water to a boil over medium heat.
Add the mung beans, ginger and garlic pastes, turmeric, chili powder, and salt, stir, and bring to a boil again.
Reduce the heat, cover partially, and simmer for 45-60 minutes or until the beans are cooked and mushy, stirring occasionally.
While the beans are cooking, prepare the seasoning.
Heat the oil and butter in a small frying pan over medium heat.
Add the onion and saute until golden brown.
Add all the dry spices and tomato.
Stir and cook for 3-5 minutes or until the tomato is soft and a little oil starts to float.
Remove from the heat and add to the cooked beans.
Stir and cover tightly.
Let stand for 5 minutes before serving to allow the flavors to merge.
Best served with any dry main dish or tandoori dish, a side vegetable of your choice, and chapati or plain rice.