Split mung beans also called as moong dal in Hindi cook up super fast compared to all other pulses. Split mung bean is used throughout India to make delicious preparations. In Konkani they're called mugadali and are used in kusumbris (kosambris meaning salads). We make a delicious stir fry called as mugadali phaan/usli using them, which is an age old Konkani tea time snack and breakfast. We also make a delicious dessert called khichidi, a payasam called mugadali payasu in Konkani. And a scrumptious rasam/saaru called as mugadali saaru or mugadali daalithoy in Konkani is my favourite preparation using moong dal. Moong dal saaru is very easy to make and needs only 25 minutes of yours. What makes it super scrumptious is a flavourful garlic seasoning. I absolutely adore having this split mung bean saaru with a bowl of steaming hot rice.
Usually, my mom and I cook some moong dal, make moong dal usal (mugadali usli/phaan) using cooked moong dal. Make saaru using the stock used to cook moong dal. Enjoy moong dal usal/mugadali usli for breakfast or tea time snack and enjoy mugadli saaru for lunch, dinner. We're pretty much sorted for that day.
Plus, split mung beans are full of protein and nutritious too. So, give this delicious saaru a try.
Preparation Time: 25 minutes
Method Of Preparation:
1. Cook moong dal in a cooking vessel using 1.5 cups of water. Do not add salt or else moong dal won't cook.
2. Add more water in between if required to cook moong dal. Use upto 2.5 cups of water to get enough stock left over in the end to make saaru.
3. Do not add lots of water at once in the beginning. And use a bigger vessel than required to cook moong dal. That's because the water boils over just like milk does. You don't wanna spend time cleaning your stove top. Also, use a wooden spoon to prevent the water from boiling over. Keep the wooden spoon on top of the cooking vessel. That prevents the water from boiling over.
4. Once moong dal is cooked through and soft remove it off heat. You know moong dal is cooked by pressing it between your fingers. Also, moong starts to split into half once it's cooked through.
5. Strain all the water out into another cooking vessel. We'll use this stock to make saaru. Make mugadali usli/phaan using cooked moong dal.
6. It's ok to have very little cooked moong dal in the stock, in the saaru in the end. I like this saaru without moong dal in it.
7. Add salt, slit green chillies to the stock in the cooking vessel. Bring the stock to boil so that it cooks green chillies a little.
8. Once it comes to a boil, simmer it for 1-2 minutes so that it gets concentrated further.
9. Remove it off heat and then season it.
10. Heat oil in a tempering pan. Add in peeled, slightly smashed garlic (so that it gives out it's flavour into the oil) and fry them until they start to brown. Then add in pieces of dried red chilli and let them sizzle for few seconds.
11. Add this seasoning to the saaru and mix well.
12. Serve this delicious saaru hot along with a bowl of steaming hot rice and enjoy!
P.S: I loveee drinking this saaru too. Do give it a try! :)
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Tags: Mung bean, split mung bean, moong dal, muga dali, saaru, rasam, bachelor recipe, easy recipe, Konkani food, Konkani recipe, Konkani cuisine, GSB Konkani recipe, vegan, vegetarian recipe.