Mugh (green Moong)

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INGREDIENTS

1 cup green moong

Water

Pinch turmeric

Pinch salt

1 onion (sliced)

1 teaspoon Jeeru (Cumin) seeds

2 pieces taj (cinnamon sticks)

1 stem curry leaves

2 large tomatoes (liquidized)

1 teaspoon red ginger garlic masala

1 teaspoon chilli powder

1 teaspoon salt

¼ teaspoon turmeric

1 teaspoon dhana Jeeru (Cumin) powder

Splash white vinegar

METHOD

1. Boil moong in water with salt and turmeric. Cover with lid with a slight gap so does not over boil but so that skins come to surface. When it does, scoop and discard.

2. When moong is tender, remove from stove.

3. Braise onion in oil with Jeeru (Cumin), taj and leaves.

4. Add spices and masala, braise for few seconds, then add tomato.

5. Cook till chutney forms, then add moong and 1 cup water (or more).

6. Allow to boil together till desired consistency.

7. I add a splash of vinegar before serving. Serve with roti/bread.

BACK TO RECIPE

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Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g