I include lot of whole moong in my cooking compared to other beans because of the nutritional benefits. Most of the times I don't stick to any particular recipe while cooking the moong beans gravy. I had some soya chunks which need to be used up, else it will find its way to the bin, very soon. So decided to add those soya chunks to the moong bean gravy, I was to make as a side for roti. This is a simple recipe yet very flavorful with the ingredients in the ground paste. And easy to prepare.
Whole moong dal- 1 cup
Soya chunks - 10 nos
Sambhar powder - 2 tspn (optional)
Salt
Salt
Turmeric - 1/2 tspn
For ground paste
Grated coconut - 2 tbpsn
Chopped coriander - 4 tbspn
Chopped mint/pudina - 2 tbpsn
Green chilly - 3 nos
Pearl onion - 5 nos
Garlic - 2 pods
Grind all the ingredients to a fine paste
Seasoning
Oil - 1 tblspn
Mustard seeds - 1 tspn
Jeera - 1/2 tspn
Pressure cook whole moong. Moong beans doesn't require pre-soaking. I cook the bean with out soaking. It turns mushy on pressure cooking. If you have the habit of soaking them, do soak and proceed with cooking. Soak the soya chunks in hot water for 10 minutes. It must have puffed up well by then. Squeeze and drain the water. Wash the chunks in cold water with two changing of water. Chop the chunks into 2/3 pieces.
Heat kadai with a tablespoon of oil. Add the seasoning ingredients - mustard and jeera. Add cooked moong beans, soya chunks, salt and turmeric. Bring to a boil. Add ground paste and let it simmer for 5 minutes till flavors sink into the gravy.
Enjoy with hot rice/ chapathi
