Indian · serves 2

Green Moong Sabzi

Sprouted moong cooked dry with onion and tomato. Cheap, high protein, twenty-five minutes.

25 min Easy Vegetarian

Ingredients

  • 2 cups whole green moong, soaked overnight
  • 2 onions, chopped
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp amchur
  • 3 tbsp oil

Method

  1. Pressure cook the soaked moong with turmeric and salt — 2 whistles only. It should hold its shape, not turn to mush.
  2. Cumin in oil, onions till golden.
  3. Ginger-garlic paste, then tomatoes and powders. Cook till thick.
  4. Drained moong in, fry on medium 8 minutes so it dries out and takes colour.
  5. Amchur and garam masala at the end.
  6. Lemon and coriander. Roti or rice.

Questions people ask about Green Moong Sabzi

How long does Green Moong Sabzi take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of onion in Green Moong Sabzi?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Green Moong Sabzi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Green Moong Sabzi vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Green Moong Sabzi?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Green Moong Sabzi?

Roti or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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