Hi all, So I am on a cooking spree as the kids are on vacation and have a lot of time in hand to explore and do a lot of things. I made this dish yesterday and it was a big hit. It was tasty and the Papad twist was a delicious add on to the dish.
So here it goes its called
MOONG PAPAD MASALA
INGREDIENTS
GREEN MOONG: 2 CUPS SOAKED FOR AT LEAST 5 - 6 HOURS
ONION: 1 MEDIUM or 2 SMALL CHOPPED INTO SMALL PIECES
TOMATO: 1 MEDIUM CHOPPED INTO SMALL PIECES
GINGER: 1 TBSP CHOPPED
GARLIC: 1 TBSP OR ABOUT 2 BIG PODS
COCONUT : 8 CUT PIECES FROM FRESH COCONUT OR 2 TBSP SHREDDED ( FROZEN)
JEERA ( CUMIN) : 1 TSP
MUSTARD SEEDS: 1 TSP
CURRY LEAVES: 8-9
TURMERIC: 1/2 TSP
RED CHILLI POWDER: 1/2 TSP
DHANIA JEERA POWDER ( CORIANDER- CUMIN): 1/2 TSP
GARAM MASALA: 1/2 TSP
SALT AS REQUIRED
GHEE: 1 TBSP
OIL : 1 TBSP
LIJJAT PAPAD ( PLAIN) : 2-3
JAGGERY: CHOPPED 2 TSP
MAKING
Pressure cook the soaked Moong with enough water, a bit of salt and a pinch of Turmeric for 1-2 whistles and set aside. Take a pan, pour 1/2 TBSP Ghee and !/2 TBSP Oil. Once the oil/ghee is hot, Saute the chopped Garlic, chopped Garlic, chopped Onion, Chopped Tomatoes and Coconut pieces or shredded coconut. After a couple of minutes when the Onion turns golden brown, take it off the gas. Grind into a nice paste and set aside.
Next in the same pan, add the remaining Ghee and Oil. Once heated, add mustard seeds, Cumin seeds and Curry leaves. Once the mustard seeds start spluttering, add in the gravy paste and saute it for a couple of minutes until you see bubbles coming in. Add the cooked Green Moong to it and cook additionally for 2 minutes. Add turmeric, Red Chilli Powder, Jeera-Dhania Powder, Garam Masala and required Salt with a little bit of water. Cook for about 4-5 Minutes, Moong Masala is ready.
Lastly, Fry 2-3 Lijjat Papad in a microwave and before serving, crush the Papad and sprinkle it on top of the Masala. The Papad adds a crunch and a distinct flavour to the dish.
Garnish with chopped onions and coriander leaves.
Delicious Moong Papad Masala is ready to eat. Serve it hot with Roti's or eat it as it is. Enjoy!
TIPS/ VARIATIONS
The Jaggery adds reduces the heat in the dish.
If you don't want to overcook the Moong, just pressure cook for 1 whistle
If you don't want to Crush the Lijjat Papad, just cut it into small squares and add it to the dish.
So here it goes its called
MOONG PAPAD MASALA
INGREDIENTS
GREEN MOONG: 2 CUPS SOAKED FOR AT LEAST 5 - 6 HOURS
ONION: 1 MEDIUM or 2 SMALL CHOPPED INTO SMALL PIECES
TOMATO: 1 MEDIUM CHOPPED INTO SMALL PIECES
GINGER: 1 TBSP CHOPPED
GARLIC: 1 TBSP OR ABOUT 2 BIG PODS
COCONUT : 8 CUT PIECES FROM FRESH COCONUT OR 2 TBSP SHREDDED ( FROZEN)
JEERA ( CUMIN) : 1 TSP
MUSTARD SEEDS: 1 TSP
CURRY LEAVES: 8-9
TURMERIC: 1/2 TSP
RED CHILLI POWDER: 1/2 TSP
DHANIA JEERA POWDER ( CORIANDER- CUMIN): 1/2 TSP
GARAM MASALA: 1/2 TSP
SALT AS REQUIRED
GHEE: 1 TBSP
OIL : 1 TBSP
LIJJAT PAPAD ( PLAIN) : 2-3
JAGGERY: CHOPPED 2 TSP
 |
| MOONG PAPAD MASALA |
MAKING
Pressure cook the soaked Moong with enough water, a bit of salt and a pinch of Turmeric for 1-2 whistles and set aside. Take a pan, pour 1/2 TBSP Ghee and !/2 TBSP Oil. Once the oil/ghee is hot, Saute the chopped Garlic, chopped Garlic, chopped Onion, Chopped Tomatoes and Coconut pieces or shredded coconut. After a couple of minutes when the Onion turns golden brown, take it off the gas. Grind into a nice paste and set aside.
Next in the same pan, add the remaining Ghee and Oil. Once heated, add mustard seeds, Cumin seeds and Curry leaves. Once the mustard seeds start spluttering, add in the gravy paste and saute it for a couple of minutes until you see bubbles coming in. Add the cooked Green Moong to it and cook additionally for 2 minutes. Add turmeric, Red Chilli Powder, Jeera-Dhania Powder, Garam Masala and required Salt with a little bit of water. Cook for about 4-5 Minutes, Moong Masala is ready.
Lastly, Fry 2-3 Lijjat Papad in a microwave and before serving, crush the Papad and sprinkle it on top of the Masala. The Papad adds a crunch and a distinct flavour to the dish.
Garnish with chopped onions and coriander leaves.
Delicious Moong Papad Masala is ready to eat. Serve it hot with Roti's or eat it as it is. Enjoy!
TIPS/ VARIATIONS
The Jaggery adds reduces the heat in the dish.
If you don't want to overcook the Moong, just pressure cook for 1 whistle
If you don't want to Crush the Lijjat Papad, just cut it into small squares and add it to the dish.
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