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
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