-
Soak whole moong
beans overnight – this will reduce the cooking time.
-
Half cook the
moong bean with salt and sufficient water in a pressure cooker
(water level should be below the beans).
-
Crush jeera seeds,
garlic and peppercorns using a mortar and pestle.
-
Make a coconut mix
by mixing grated coconut, green chillies slit in halves, crushed
mixture and turmeric and keep aside.
-
Heat oil in a pan
and add mustard seeds.
-
After the mustard
seeds pop, add dried red chillies, chopped shallots and curry
leaves.
-
When the shallots
turn brown, add the half-cooked moong bean and mix well.
-
Make a well in the
middle of the beans and fill the well with the coconut mix and
cover the well with some mong beans.
-
Cook covered for 2
minutes. Then remove the lid and mix well.
-
Cook on low flame
till moong beans are well cooked – not overcooked.. Keep
stirring occasionally to prevent the beans from sticking to the
pan.
-
Serve with rice or
kanji (a kind of watery rice porridge – a malayalee comfort
food).
