Mung beans are one of the best plant-based sources of protein, are rich in vitamins and minerals. Mung beans are also consumed sprouted, it’s important to note that sprouting changes their nutritional composition, sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones. (Source of Information: healthline.com)
The Recipe of Delicious Mung Beans Gravy:
Quantity of mung beans: 125 gm
Soak the mung beans in adequate quantity of water for approx. 8 hours
Cook the mung beans in a pressure cooker, in adequate quantity of water, in low heat, for up to 1 pressure cooker whistle.
Sauté finely sliced pieces of a big onion in adequate blend of warm, any mild-flavour vegetable oil & ghee (clarified butter); when the onion pieces begin to turn translucent in texture, blend the mix with finely sliced pieces of two medium tomatoes, pieces of a green chilli (these chillies are small and extremely slender, having fresh pungent flavour), and pieces of a cheese cube; smidgen the mix with salt – according to preference of flavour, add the mix with ¼ tsp. of asafoetida powder; cook the mixture until the mixture turns into thick gravy, blend the mixture with the cooked mung beans.
Serving size: approx. 5- 6
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