Sukha Moong Sabzi (Dry Whole Moong vegetable) is a nutritious main course dish made from mung beans. Moong, as popularly known in India, is high in protein, vitamins, minerals and fibre. For this preparation, there is no need to sprout the moong beans and can be made by just soaking the mung beans in water for thirty minutes.
Sukha Moong Sabzi is often made in Marwari household. Moong and moong dal is an integral part of Rajasthani cuisine. Moong is considered as sattvic food and is used during festival, ceremonies. During the two main festivals of Diwali and Holi, this Shuka Moong sabzi is a must during lunch / dinner.
Even in Gujarat, this dry mung sabzi is relished during festival and also during normal days. It is known as Mung nu shak or vagharela mung. Traditionally this dish is prepared without onion and garlic. This is a Jain recipe which is very easy to make. In my house we all love garlic and so I have added it while tempering.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Mogar (Sukhi Moong Dal), Torai Aur Sabut Moong Ki Sabzi and Moth Moong Ki Dal (Mat Bean and Moong Bean lentil).
Yield: 4 servings
Prep time: 30 minutes
Total time: 45 minutes
Ingredients for Whole Mung Sabzi
1 cup whole moong
1+1 tablespoon ghee
1 teaspoon chopped ginger
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
Salt to taste
1 teaspoon cumin
1/4 teaspoon asafoetida (hing)
1 green chilli
1 tablespoon chopped garlic (optional)
1 teaspoon cumin powder
1/2 teaspoon red chilli powder
1 teaspoon lemon juice
1 tablespoon chopped coriander
Directions for Sukha Moong Sabji
- Wash and soak the moong for 30 minute
- Heat 1 tablespoon ghee in a pressure cooker, add ginger and saute for few seconds.
- Add the moong, turmeric, coriander powder, and saute for a few seconds.
- Add 2 cups water, cover with the lid and cook on high heat till the first whistle. Lower the heat and get one more whistle.
- Switch off the heat and let the steam escape on its own. If there is little water then fine or else cook for a few minutes without the lid for the water to evaporate.
- Heat one tablespoon ghee in a small pan; add cumin and let it crackle.
- Add asafoetida, green chilli, garlic and saute till the garlic is light brown.
- Switch off the heat, add red chilli powder, cumin powder and pour on the moong.
- Add lemon juice and give a light stir.
- Garnish with chopped coriander and serve.
