Indian Moong Stir Fry

Green moong has become one of my favourite plant based proteins ever since I have started a vegan diet. It`s a tasteful bean which can be added to any salad, curry or just tossed around with some spices.

This a quick South Indian spiced version with the freshness of coconut, lime and coriander.

You can play around with the herbs depending on what you have lying in your fridge – parsley and mint would also blend very well. Add in a cup of cooked quinoa or millets for a wholesome meal.

What you need:

1 tsp oil

½ cup green moong Dal, raw

1 tsp mustard seeds

10 curry leaves

½ tsp turmeric powder

½ tsp cumin powder

1 small onion, chopped

1 tomato, chopped

Salt & pepper as per taste

Juice of 1 lime

¼ cup grated coconut

Chopped coriander​

Putting it together:

Soak the moong overnight and boil.

Heat the oil, add the mustard seeds.

Once the mustard seeds pop, add the curry leaves. Cook for a few seconds.

Add chopped onions and sauté. If it is burning, add a little splash of water.

Add chopped tomatoes and cook. Combine with salt, pepper, turmeric powder and cumin powder.

Cook for 2 – 3 minutes till tomatoes are mushy.

Throw in the boiled green moong dal.

Squeeze half a lime and simmer for 2–3 mins.

Switch off the heat. Garnish with fresh coriander, grated coconut & more lime juice