Tadka moong/Mooga saarupkari
|Whole moong||1 Cup (16 tbs) (Green Moong / Mung Beans)|
|Tomatoes||2 , diced|
|Green chilies||2 , slit|
|Ginger||1 Inch, minced|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Dry red chilies||3|
Wash and soak moong for 3-4 hours. (You can skip this stage, but you need to cook the moong longer).
Pressure cook along with tomatoes, green chillies, ginger and salt for 4 whistles or until soft.
Mash the beans slightly with a ladle.
Heat oil in a pan. Add mustard seeds. When they splutter, add cumin seeds,cut dry red chillies and asafetida. Mix well. Pour this tadka over the moong. Mix well.
Serve hot along with steamed rice or chapati.