Mung moth

Name: Mung moth
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups sprouted moong and moth; 4 tbsp oil; 1 tsp cumin seeds; 1/8 tsp asafoetida powder; 1 tsp crushed garlic; 1/4 tsp turmeric powder; 1 heaped tsp red chilli powder (adjust quantity as you like); 1 tsp dhaniya jeera powder; 3/4-1 tsp salt; 1 tsp sugar; 1 tsp lemon juice; As Required Chopped coriendar to garnish

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Ingredients

30 mins

4 servings

2 cupssprouted moong and moth
4 tbspoil
1 tspcumin seeds
1/8 tspasafoetida powder
1 tspcrushed garlic
1/4 tspturmeric powder
1 heaped tsp red chilli powder (adjust quantity as you like)
1 tspdhaniya jeera powder
3/4-1 tspsalt
1 tspsugar
1 tsplemon juice
As RequiredChopped coriendar to garnish

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Steps

30 mins

1

Heat oil in a pressure cooker. Splatter cumin and then asafoetida. Add garlic paste, and turmeric powder and fry for a few seconds.
2

Now add the sprouts, and the spices and mix well. Fry till oil oozes. Add about 1/2 cup water (a little more or less required for 1-2 whistles only.)
3

Cover the cooker and cook on medium heat (if using induction, adjust it on 'curries') for 1 whistle. Turn off the heat and let the air from the cooker be released completely. Open the cooker and turn on the heat for a few seconds to burn out the remaining moisture in order to allow the oil to release. You can adjust spices at this point. Turn off the heat.
4

Add lemon juice 10 seconds after the heat is turned off. Combine very well. Take it out in a serving plate and garnish it with chopped coriander. (I didn't have the coriander.)
5

Tips: cooking for the right amount of time is very important for perfectly cooked, tender, and juicy mung. They should look well moistured, yet separate from each other. If cooked for longer, the beans with almost melt and will taste very plain. Undercooked beans feel hard and plain too. So a minimum of 1 and a maximum of 2 whistles on the medium flame as well as 1/2-3/4 cups water are perfectly enough to cook this dish.