Tuesday, August 4, 2009

Mag/Saboot Mung/Green Bean Dal

Mag or Saboot mung is highly nutritious in terms of dietary fiber and protein. As in India, Chinese and Indonesian cuisine uses this green gram pulse in variety of dishes starting from snacks to desserts. Actually wide spread use of this pulse is found all over south east asia.
Today I've prepared a very healthy and filling Mung dal.

Ingredients :
1 cup green gram/mag (washed, soaked for 30 mins and pressure cooked for 3-4 whistles)
1 medium sized onion chopped length wise
3 green chillies slit
1 tbs ginger-garlic paste
1 tsp turmeric
1 1/2 tsp red chilli powder
1 pinch asafoetida
1/2 tsp mustard seeds
1/2 cumin seeds
salt to taste
1 tbs oil for tempering
2 tbs coriander chopped finely
2 sprigs curry leaves

Preparation Method :

Pressure cook the gram and keep aside
In a heavy bottom pan add oil for tempering, once hot enough add mustard seeds and cumin seeds. Once they start to crackle add asafoetida, curry leaves, slit green chillies and chopped onion.
Saute for 2 mins.
Now add turmeric powder, red chilli powder, salt and ginger-garlic paste along with some water.
Saute for 1 min.
Then add cooked green gram. Adjust the consistency of it by adding a little water and let it come to a boil.
Turn off the heat and garnish it with chopped coriander leaves.

Serve with rice or chapati, this dish goes nice with aloo paratha and koki too.

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