Green moong subji

Cooking dinner one day, I realized that the bhindi subji was not going to suffice for the three of us, and thought up of this tasty subji.

Ideally the moong should be soaked in water for 8 hours, steamed till cooked, and seasoned.

You can make this with your own spices to your taste.

Ingredients

Moong soaked in water for 8 hours 1 cup
Onion 1 finely chopped
Red chillies 2-3
Curry leaves
Mustard
Urad dal
Oil 2-3 tsp
Asafoetida 1 pinch
Turmeric powder
Grated coconut 3 tsp


Method
1. Cook the moong in a pan with a little water and salt till soft and easily chewable. If using a pressure cooker, take care to not over cook it.
2. Heat oil in a pan and when it is hot add mustard seeds, urad dal, red chillies(broken), asafoetida, curry leaves.
3. When the seasonings are done, add the onion and fry till done well.
4. To this add the cooked moong, turmeric powder and mix well till hot all through and the flavors have blended. Adjust salt.
5. Add grated coconut and mix well. Voilà you are done!

I add a wee bit of sugar to this and it makes it really yumm... This is entirely your choice, and so I have not added this in the recipe.

Serve with rice and sambar or any curry of your choice.