Whole Moong bean Subzi

In our home, Moong dal (Payatham paruppu) and Moong dal flour (Payatam maavu) are used more than whole moong bean (Paccha payaru). Whole moong dal is always sprouted before use. We generally make a snack salad with sprouted moong dal, lemon juice and some ground pepper.

The basic recipe is from my monther. I simplified it to cater to my hurried lifestyle and also because my pantry is not always staffed with all the ingredients that she uses/grinds! I love this subzi. It is versatile, in it can be mixed with rice, or can make a good side for chappati or even plain toasted bread!



Ingredients:
Sprouted Moong - 2 cups
Onion - 1/2 medium size, diced
Tomato - 2-3, diced
Oil - for tempering, about 2 tsp
Jeera - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Red chilli powder - 2 tsp
Asafoetida (hing) - 1/4 tsp
Salt - to taste
Water - to cook

* Heat oil in the pressure cooker. Splutter Jeera.
* Fry onions till transparent, add tomatoes, chilli powder, turmeric powder and saute.
* Add sprouted Moong, garam masala and enough water to cook.
* Close the lid and pressure cook for 3 whistles or about 10-15 minutes.
* When done, add asafoetida and salt. Moong subzi is ready to serve.



Note:
* Do not add salt when cooking dal. Dal are a source of protein. Salt doesn't help much in breaking down this protein and therefore most times (unless you pressure cook for longer periods) lentils do not cook well.
* Asafoetida sours when cooked with basic foods, so its best to add it at the end.


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