No one can beat the fact that vegetarian food is one of the healthiest food to consume, and no one can challenge the fact that it takes a lot of thought process to make vegetarian food delicious i.e. Which ingredients to use for a vegetarian food to make it delicious? Will the flavours of the subordinate ingredients match with flavours of the main food ingredient or ingredients? This situation is due to the fact that vegetarian food like vegetables and legumes are mostly tasteless.
In this recipe of mung beans gravy, I have used some ingredients which I use for making pork vindaloo … Recipe of Pork Vindaloo, I have used green skinned, split mung beans for this recipe – I soaked the mung beans just for half an hour before cooking unlike the whole mung beans which I usually soak for more number of hours before cooking … Recipes of Mung Beans in MA$ALAHEALTH.COM; find out more on this recipe of mung beans in which the mung beans gravy tastes delicious like pork vindaloo gravy …
The Recipe of Flavoursome Mung Beans Gravy:
Quantity of split mung beans: approx. 125gm
Onion paste: Using adequate quantity of water grind these ingredients into smooth paste: slices of a big onion, 5 garlic cloves, tiny pieces of a small portion of ginger root – you can opt to add ginger according to preference of flavour, 1 tbsp. full of chilli vinegar or any other vinegar – according to preference of flavour
Blend the onion paste in adequate quantity of warm, any mild-flavour vegetable oil; when the onion paste starts emitting a pleasant aroma, blend the mix with split mung beans, add adequate quantity of water – according to consistency of gravy you prefer; when the split mung beans are cooked, blend the gravy with smidgen of salt – according to preference of flavour, 1/4 tsp. of turmeric powder and 1 tsp. of sambhar masala or any other garam masala – according to preference of flavour.
A split mung beans gravy with lovely aroma and taste.
Serving size: approx. 5
Vinegar in Food: Food made Delicious with Use of Vinegar in MA$ALAHEALTH. COM
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