BM # 28   Day 2

The Sindhi Cuisine is very simple with it lentils.They are cooked with bare minimum oil or ghee.Normally one lentil and one dry side vegetable is served for lunch.In fact some of the lentils are only made for lunch.Mung-a being one of them.These are very quick to prepare and with simple spices tastes good.You could call it comfort food.Squeeze in some lemon and combine with onion and green chilly, the meal goes to a totally new height.Mung is the gram and ‘a’ the plural, so mung-a.Those of you who missed yesterday’s post, check out the Gul-a , which was the combo for our lunch.


Mung-a
1 cup whole moong, soaked 2-4 hours, boiled with salt
Pinch asafoetida
2 cloves garlic finely chopped
1 small piece ginger paste
2 green chillies, finely chopped
1 tomato, pureed or finely chopped
1/4 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
Heat ghee.
Add asafoetida, garlic, green chilly and ginger paste.
Immediately add tomato puree.
Add dry spices.
Add the boiled gram.
Stir well, and water to the desired consistency.

Print Recipe
Sindhi Mung-a / Whole Green Gram
Servings
Servings

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