Tag Archives: Whole Moong

Moong Spinach Curry and a Healthy meal


We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious 🙂

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji

Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis

Delicious and flavorful whole green moong and spinach curry served with Rotis

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

And a complete meal 🙂 Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!


Cabbage and Sprouts


Its been a while again 🙂 that I posted on this close to non existent blog. But today was just a day that I felt like I should wake this blog up with a quick recipe..So here it goes a very simple and quick recipe…

Cabbage and Moong Sprouts Stir Fry


You will need:

1/2 head Cabbage – Washed and chopped fine
1 cup moong sprouts – Wash and soak whole moong lentils in warm water overnight. Drain and tie in a muslin/kitchen towel to sprout
2 Green chillies – slit lengthwise
Curry leaves (optional)

Method: This is a very simple, typical Indian stri fry side that can be served with rotis or rice.
In a pan, heat some oil, season with mustard seeds, cumin seeds and urad dal. Add the curry leaves, green chillies and chopped cabbage. Stir fry for 2 minutes. Add the sprouted moong beans. Saute.
Add 1/2 tsp turmeric powder and salt to taste. Add about 1/4 cup water and cover with a lid. Cook until dry, garnish with chopped cilantro and serve hot.

Will be back with more soon… 🙂