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sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi |

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images.



sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung.

To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.

Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders.

An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day.

This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism.

Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti.

Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours.

Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos.

Sukha Moong, Gujarati Dry Moong

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Sukha Moong, Gujarati Dry Moong recipe - How to make Sukha Moong, Gujarati Dry Moong

Soaking time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
    Method
  1. Soak the moong in enough water in a deep bowl for 15 minutes. Drain.
  2. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafetida and sauté on a medium flame for 30 seconds.
  5. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve hot.
Nutrient values (Abbrv) per serving
Energy229 cal
Protein13.9 g
Carbohydrates33.3 g
Fiber9.8 g
Fat4.6 g
Cholesterol0 mg
Sodium17.1 mg
Sukha Moong, Gujarati Dry Moong recipe with step by step photos

Like Sukha Moong, Gujarati Dry Moong
    Like Sukha Moong, Gujarati Dry Moong
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What is Sukha Moong | Gujarati Dry Moong | made off?
    What is Sukha Moong | Gujarati Dry Moong | made off?
  1. What is Sukha Moong | Gujarati Dry Moong | made off? Gujarati Dry Moong is made from 1 cup cooked moong (whole green gram) cooked with coriander and spices.

Soaking and cooking the moong
    Soaking and cooking the moong
  1. This is what moong looks like. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially  red blood cells. Being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation. They help in the free flow of blood and is good for heart. As Moong is low in fat and high in protein and fibre, eating mung beans will keep you fuller for a longer time and great for weight loss. See detailed benefits of moong.
  2. Wash and soak the moong in enough water in a deep bowl for 15 minutes.
  3. Drain.
  4. In a pressure cooker put the soaked moong.
  5. Add 1½ cups of water.
  6. Pressure cook for 3 whistles.
  7. Allow the steam to escape before opening the lid. Keep aside.

Making the Sukha Moong | Gujarati Dry Moong |
    Making the Sukha Moong | Gujarati Dry Moong |
  1. Heat the oil in a deep non-stick pan.
  2. Add 1/4 tsp mustard seeds ( rai / sarson).
  3. Add 1/4 tsp cumin seeds (jeera).
  4. Add 1/4 tsp asafoetida (hing).
  5. Sauté on a medium flame for 30 seconds.
  6. Add the cooked moong.
  7. Add 1/4 tsp turmeric powder (haldi).
  8. Add 1 1/2 tsp chilli powder.
  9. Add 1 1/2 tsp coriander (dhania) powder.
  10. Add 2 tsp lemon juice.
  11. Add a pinch of sugar.
  12. Add 2 tbsp finely chopped coriander (dhania).
  13. Add salt to taste.
  14. Mix well.
  15. Cook sukha moong | Gujarati Dry Moong | healthy sukha mung | on a medium flame for 2 minutes, while stirring occasionally.
  16. Serve sukha moong | Gujarati Dry Moong | healthy sukha mung | hot.

Health Benefits of sukha moong
    Health Benefits of sukha moong
  1. Sukha Moong – rich in protein, fibre and iron. 
  2. This Gujarati sabzi is a great source of protein and fibre. It is a wise choice for weight watchers, heart patients and diabetics as it helps manage blood sugar levels while giving a satiety value. 
  3. Vegetarians must benefit from this moong sabzi by pairing it with a healthy roti like Multigrain roti. This combination would be an example of a good quality protein. 
  4. The iron from the sabzi will help prevent fatigue. 
  5. Being easy to chew, kids and senior citizens should also try and benefit from the sabzi. 

Reviews

Sukha Moong, Gujarati Dry Moong
 on 18 Aug 17 03:49 PM
5

Tried making this today n loved it, I added bit of tomato paste as my father in law likes curries that has tomatoes. It turned out very tasty.
Tarla Dalal
18 Aug 17 03:58 PM
   Hi, Thank you for your kind words....Do try more and more recipes and let us know how you enjoyed them... Happy Cooking !!
Sukha Moong, Gujarati Dry Moong
 on 03 Apr 17 02:54 PM
5

I make this often with kadhi and roti and enjoy the combo a lot. Even at times when I am hungry i eat this as a snack and it is very filling as well as tasty.

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