Whole Moong Khichidi

Ingredient:
1/2 cup dal
1/2 cup rice
1/2 cup whole moong (preferred if soaked at least 2 hours) or sprout moong
1/2 cup chopped pumpkin
1/4 cup chopped beet root
1 tomato chopped
1 tbs ginger/garlic paste
1/2 tbs coriander/cumin powder
1/2 tbs red chilli powder
1/2 kasoori methi
1/2 tbs haldi powder
1/2 tbs mustard seeds
a pinch of hing
1 tbs oil

Method:
1)Heat oil in pressure cooker, add hing, mustard seeds, after finish popping add ginger/garlic paste, fry for a sec add red chilli powder, turmeric, coriander/cumin powder and add 3-4 cup of water and let it boil.
2)Add chopped beet root and pumpkin and let it boil add daal, rice, moong, chopped tomatoes and salt and stir well.
3)Cover the lid and let it cook for up to 3 whistle and your nutritious moong khichidi is ready.

Whole Moong Dudhi

Ingredient:
1 cup whole moong with skin
1 small dudhi/lauki (1 ½ cup chopped)
4 tomatoes chopped
1 tbs ginger/garlic paste
1 tbs red chilli powder
1 tbs cumin seeds
1 medium onion chopped
¼ tbs turmeric powder
Salt as needed
2 tbs oil
Serves 10 people

Method:
1) Cook moong with 2 cups of water in a pressure cooker for 1 whistle and keep it aside till it gets cool.
2)Peel and chopped dudhi into small pieces.
3)Open the cooker, add the dudhi pieces, chopped tomatoes, salt, ginger/garlic paste, red chilli powder and cover the lid and cook for 1 whistle.
4)Wait for the cooker to get cool and then heat 2 tbs oil a frying pan and add cumin seeds and then add chopped onion and sprinkle some salt and fry it for a minute. You don’t need to make the onion brown, as soon as you see them getting transparent color add the cooked dudhi moong and mix it properly.
5)Whole Moong Dudhi is done, you can add little more water if you want little water consistency. It’s ready to serve with your choice of rice or roti.

Moong Daal

Ingredient:
1 cup moong daal
1 tomato chopped
½ tbs mustard seeds
1 green chili
1 medium onion sliced
A pinch of hing
3-4 tbs cooking oil.
Salt as per taste

Method:
1) Take 3 tbs oil in heavy bottom frying pan and fry the Moong Dal in low flame till it starts giving nice smell and color starts to get brown.
2) Take the daal in a small cooker with 1 and ½ cup of water, salt, turmeric, chopped tomato and let it cook till 1 whistle. Switch off the gas and let it cool down.
3) Take a frying pan and add 1 tbs oil on medium flame, add the hing and mustard seeds and wait till the mustard seeds finishing cracking. Add the sliced onion and chopped green chilli and fry till the onion color changes to golden brown, switch off the gas.
4) Add this to the cooker where you have the boiled daal, stir it properly (there is no need to cook the daal again) and it’s ready to serve with rice.

Moong Pakora

Ingredients

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1 inch ginger

4 green chillis

1 cup whole Moong with shell

1 cup rice

1 onion sliced

1 spoon rava(optional)

salt as per need

Oil to Fry

Directions

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Soak moong and rice atleast for 4 hr, then blend it along with 2 green chilli and ginger to a corse paste. In a bowl add blended moong paste, onion, salt, rest of chopped green chillis, rava and mix it well. Take a deep frying pan and add oil for frying. When the oil is hot make small dumplings of the pase and add to oil. Fry till golden brown color in medium heat. Serve with tomato sauce or coriander chutney.