Moong Gravy

Moong (Green Gram) – 1 cup

Big Onion – 1

Tomato – 1

Red Chilli Powder – 1/2 teaspoon

Turmeric Powder – 2 pinches

Vaangi Bath or Pav Baji Masala Powder – 2 teaspoons

Oil – 1 tablespoon

Jeeragam (Cumin) – 1 teaspoon

Asafoetida powder – a pinch

Coriander leaves – few

Salt – 1 teaspoon or as per taste

To prepare this dish, start by soaking the Moong (Green Gram) in water for 6 to 8 hours. Once done, pressure cook it for 2 to 3 whistles until it becomes soft.

Next, finely chop the onion and tomato. In a kadai, heat some oil and add jeeragam (cumin) and asafoetida powder once it is hot. Then, add the chopped onion and fry for a few minutes followed by the chopped tomato until it mashes well.

To this mixture, add red chili powder, turmeric powder, Vaangi Bath Powder (or Pav Baji Masala Powder), and salt. Stir well for a few seconds before adding the cooked Moong (Green Gram) along with the water it was cooked in. Allow it to cook until it becomes thick and blends well with the masala.

Finally, remove from the stove and garnish with cut onion, green chili, tomato, and fresh coriander leaves. Enjoy your delicious dish!