Whole Moong Fry

Whole Moong Fry is very simple dish and can be cooked in short time. I make it quite often as this is a perfect side dish for breakfast or lunch, which can be served with khakhra, masala poori, chapatti or broken rice (chawal ki kanki).


½ cup Whole Moong
1 tbsp Ghee/Oil
Pinch of Asafoetida
½ tsp Cumin seeds
1 tsp Red chili powder
¼ tsp Turmeric powder
1 tsp Coriander powder
Salt to taste
¼ tsp Amchur/Dry Mango powder


Wash moong 2-3 times and soak it for 2 hours. Boil it in pressure cooker by giving 4-5 whistles. If you forgot to soak or don’t want to soak, boil moong in pressure cooker for little more time. Add red chili powder, turmeric powder, salt, coriander powder and mix well.

Heat ghee in a pan, add asafetida and cumin seeds. Now add the moong mixture in the pan and cook on medium flame. Stir well for a minute. At this stage, ½ cup of water can be added to get the desired consistency. Now add amchur powder and after mixing it well, cook for another half a minute. Your dish is ready, serve it hot.


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