This is one of my favorite pulse “Green Mung Dal ” and higer in protein and “Amaranth – my son calls it red leafy vege. This we has lot when we were child my granny use to grow but them at home we had small veggie farm @ my granny place whenever I see this red leafy never forget to buy & it refresh the memories of our childhood too.
This is grown all over india high is Protein, Minerals & Fiber if we use regular in our vege it prevent from deficiency of Vitamin A, B1, B2 & C, iron & potassium too.
Today I has creative something new didn’t came across from this combo. Just mix match and believe me that was super-hit in my family kids like n hubby too the mild crunch with garlic and spice flavor.
Recipe as Noted below :
1 cup Moong Green Dal
1/ cup of red leave vege
1 tsp. of jeera
4 pod of garlic
1/2 inch garlic
1 green chilly
1 tsp. Tomato paste
1 tsp. Garam masala pwd.
1 medium onion (cut into small pieces)
1 medium tomatoe
Salt to taste.
First soak the pulse overnight and take a cooker put mung dal add water and salt cook @ 2 whistle close keep a side.
Then take a mortar add jeera, garlic, ginger & green chilly n crush.
Then take a pan add tbsp. of olive or any oil add crush ingredients sauté for while then add onion and sauté till it turn to golden brown.
Then add tomato let it mash, then add red veg leaves.
Add tomato paste, half tsp garam masala, water n cook for 10 minutes then add cooked mung dal and half garam masala check da salt.
Serve with chapati.