MUNG BEAN GRAVY
April 29, 2021MUNG BEAN GRAVY
In simple, it can benefit our inner and our outer self strong and healthy. Especially for women regular intake of mung bean can a beauty secret. Because it is believed that it can add radiance to our skin and hair when we include it in our regular diet. And my favorite part about this bean is it's very simple to prepare and very tasty as well. Compare to any other bean or pulses, it will keep you full for a longer time yet you can feel lite.
There are lots of ways to use this bean in cooking. You can make it sprout or, you can just soak it overnight and can cook in the morning or, just can pressure cook it raw or after roasting a bit. Whatever way you choose it will be super tasty and healthy at the same time. And there are hundreds of recipes we can prepare with them. Today I will show a very simple green gram gravy that doesn't require any pre-planning.
You don't even need to soak it overnight. This will be ideal for a busy day cooking. I am preparing this gravy inspired by my mother's cooking. The method and taste may not be the same as my mom's but the overall idea is hers. Usually, I used to prepare this gravy with lemon rice, since the rice won't be super smooth to eat I prefer to serve it with a semi gravy than any kind of dry roasts. And the meal will be healthier this way. It will be too with Chapati as well. So let's get the recipe, starting with the Ingredients,
INGREDIENTS:
1. Green Gram/Mung Bean -2cup.
2. Garlic gloves -3-4nos.
3. Onion -1no.
4. Tomato -1no.
5. Oil -1tbsp.
6. Mustard -1/2tsp.
7. Jeera -1/4tsp.
8. Salt -as per taste.
9.Turmeric Powder -1/2tsp.
10. Chili Powder -1/2tsp.
11. Methi Powder -1/4tsp.
12. Green Chili -1-3no.
METHOD:
1. First, in a pressure cooker add raw mung bean and 3 cups of water and cook it for 3 whistles at a medium flame or until it cooked softly.
2. Then in a Kadai heat some oil, then crackle some mustard and jeera. Then add sliced garlic gloves and give it a mix.
3. Next add nicely sliced onions and saute them for a minute. Then add slit green chili and then cook until onion got cooked completely.
4. Now add chopped tomatoes along with some salt, mix it well and cover it with a lid. Let it cook until it turns mushy.
5. It's time to add the spices, turmeric, chili powder, methi powder, and enough salt for the whole gravy. Cook it together until the raw smell of the spice powders goes away.
6. Then add some water and let it boil.
7. When it starts boiling add pressure-cooked moong bean and mix it well.
8. Once the gravy and bean are cooked together to form a semi gravy switch off the stove.
9. Finally, garnish with some fresh coriander and serve it hot. You can serve it with rice or simp,y can enjoy it as a healthy evening snack.
METHOD WITH PICTURES:
1. First, in a pressure cooker add raw mung bean and 3 cups of water and cook it for 3 whistles at a medium flame or until it cooked softly.
2. Then in a Kadai heat some oil, then crackle some mustard and jeera. Then add sliced garlic gloves and give it a mix.
3. Next add nicely sliced onions with some salt and saute them for a minute. Then add slit green chili and then cook until onion got cooked completely.
4. Now add chopped tomatoes along with some salt, mix it well and cover it with a lid. Let it cook until it turns mushy.
5. It's time to add the spices, turmeric, chili powder, methi powder, and enough salt for the whole gravy. Cook it together until the raw smell of the spice powders goes away.
6. Then add some water and let it boil.
7. When it starts boiling add pressure-cooked moong bean and mix it well.
8. Once the gravy and bean are cooked together to form a semi gravy switch off the stove.
9. Finally, garnish with some fresh coriander and serve it hot. You can serve it with rice or simp,y can enjoy it as a healthy evening snack.
NOTE:
1. In this recipe you can use soaked or sprout mung as well. If you are using soaked bean then one whistle will be enough so that it will be cooked softly at the same time it won't be completely mushy. And If you are using the sprouted bean then no need to pressure cook it. Instead, cook it along with the gravy until its raw smell goes away and then add some water and preceded the method further.2. After some time, this gravy will become thicker, so I recommend keeping it a bit more watery than your desired consistency.
3. Using the same method you can cook any other bean like channa, dried green or yellow peas, soya bean and etc.
I hope this post gave you some useful ideas to make your diet more healthy and tasteful at the same time. And don't forget to let me know your thoughts and suggestions with me. Stay home and stay safe. Until next time, "Stay Positive and Keep Smiling😀".
Fun Fact:
1. Bean Sprouts have been considered a powerhouse of nutrients. It contains the most vital vitamins and minerals like Vitamin B-Complex vitamins as well as Vitamins A, C, and, K; omega-3, omega-6 fatty acids; amino acids, and lots of minerals as well.
2. The most common sprouted beans are mung beans and soya beans.
3. Using mung bean facial mask regularly can support Anti-aging, Skin brightening, and more healthy and radiant skin and hair as well.
1 comments
Super, Long awaited post dear!!
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