Sabut moong with steamed rice
Whole green moong cooked soft in the pressure cooker and simmered in a simple onion-tomato masala with cumin and garam masala: the weekly protein dish in many vegetarian homes, with rice or roti. Soak the moong the night before. A Jain kitchen makes it without onion, ginger and garlic, with an extra tomato and a little more hing.
- 40 minTime
- 30 minHands-on
- 4Portions
- 18 gprotein per portion
- 510kcal per portion
Ingredients for 4 portions
- 200 gWhole green moong, soaked overnight
- ≈ 750 mlWater, for the moong
- 3 mlTurmeric
- to tasteSalt
- 2 tbspGhee
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 1Onion, finely chopped
- 2 tspGinger-garlic paste
- 1Green chilli, finely chopped
- 2Tomatoes, finely chopped
- 3 mlRed chilli powder
- 1 tspCoriander powder
- 3 mlGaram masala
- 3 tbspCoriander leaves, chopped
On the side
- 300 gRice, basmati or sona masoori
- ≈ 600 mlWater, for the rice
Method
- Drain the soaked moong and put it in the pressure cooker with the water for the moong, the turmeric and 1 teaspoon salt.
- Pressure-cook on medium heat for 4 whistles, about 15 minutes, and let the pressure drop by itself. The moong should be soft but whole.
- Wash the rice two or three times and bring it to a boil with the water for the rice in a heavy pan.
- Cover, turn the heat to low and cook for 12–15 minutes, until the water is absorbed. Leave it covered off the heat until serving.
- Finely chop the onion, green chilli and tomatoes.
- Heat the ghee in a kadai. Add the cumin seeds and hing and, when the cumin crackles, the onion. Fry until golden, about 6 minutes, then add the ginger-garlic paste and green chilli and fry for a minute.
- Add the tomatoes, red chilli powder, coriander powder and garam masala and cook until the tomatoes are soft and the masala leaves the sides of the pan, about 5 minutes.
- Add the cooked moong with its water, stir and simmer for 8 minutes until it thickens a little. Add a splash of hot water if it gets too thick, and check the salt.
- Stir in the coriander leaves and serve with the rice.
