Mag Methi ( Moong and Fenugreek)
I don’t know from where this moong dish originated but I learnt it from my sis and she from a Sindhi friend . Mag the word is a Gujju word for Moong beans.
Moong Chawal is a must for our Dussehra Puja. And so this is how I make it since a few years.
Somehow I feel our ancestors really knew how to balance meals. Since on Navami we gorge on Poori and Halwa today ie. on Dussehra they kept it light with Moong Chawal.
A very Happy Dussehra to all
1/2 cup moong beans
2 tsps ghee
1/3 tsp methi Dana
A dot of hing
1/2 tsp cumin
1/2 tsp haldi
1 tsp green chilli ginger paste
1 sprig of curry patta
Salt to taste
3-4 sticks of whole amchoor
A handful of coriander chopped
Wash n soak the moong beans for an hour
Heat the ghee in a cooker ,
Add in the hing n jeera let it crackle
Add the curry patta and methi Dana
green chilli ginger paste
Add the moong and sauté in the ghee for a few mins
Add about 11/2 cups of water
Add the haldi , salt let I come to a boil.
Add the amchoor.
Close the lid if the cooker and let it take one whistle. Lower the flame and cook for about 10-15 mins.
Close the gas
Let the pressure release on its own
By now the beans should have cooked and split open. Cook a lil more if it watery. Add the coriander. Mix in. Serve hot with rice.