Moong and Palak Curry

Moong and Palak curry is a very delicious and nutritious curry which can be served with roti or rice. I had tasted a similar curry in a restaurant in Bangalore where sprouted moong was used, it is much more nutritious and has a different taste. This is a very simple recipe and takes very less time to cook.

Ingredients:

Whole moong(Green) - 3/4 cup

Palak/Spinach chopped - 1 cup

Onion - 1/2, finely chopped

Garlic - 2 to 3 cloves

Tomato - 1/2, chopped (optional, I haven't used it this time)

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Shredded coconut - 1 to 2 tbsp (optional, I used it)

Mustard seeds - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Curry leaves - a few

Oil - 2 tsp

Salt

Preparation:

1. Cook moong  in a pressure cooker for 1-2 whistles.

2. Heat oil in a pan and splutter mustard seeds followed by jeera.

3. Add onions,garlic,curry leaves and saute till onions are soft. Add turmeric and chilly powder and saute for few seconds. If using tomatoes, saute now till mushy. Add cooked moong, spinach,salt,coconut(no need to grind) and water and cook till spinach is cooked. I prefer a thick curry, please adjust the consistency adding more water.

Sending this to Let's Cook: Subzis for roti and also to Anyone can cook: Series 27

Linking this to Life is Green Event 

Cherupayar (Green Moong) Thoran

ചെറുപയര്‍ തോരന്‍ 

Cherupayar thoran is a dry dish made with green moong which is very rich in proteins. You may try this recipe with sprouted moong  which is more nutritious...

Before we go to the recipe, I found something interesting in Wikipedia. Check this link. This has helped me quite a lot of times when I find the regional names of certain pulses/vegetables in a food blog, and have no clue what it is.

Ingredients:

Green moong/cherupayar - 1 cup
Green chilly - 2 or 3, slit
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Shallots - 4 or 5, sliced thin
Dry red chilly - 1 or 2
Curry leaves - a sprig
Turmeric powder - 1/4 tsp
Shredded Coconut - 3 tbsp

Preparation:

1. Cook the green moong with green chilly and water till done. It should not get mashed.
2. Heat oil in a pan and splutter mustard seeds followed by cumin seeds.
3. Add shallots, dry chillies, curry leaves and saute for a minute.
4. Add turmeric powder,  coconut and salt and mix well.
5. Finally add the cooked moong and combine well.

Serve with rice. Best combined with Kachiya moru

Sending this recipe to an event hosted by Sobha of Good Food - "Proteinicious" 


Linking this to Life is Green Event