It is not easy for me to get impressed by anybody’s cooking specially for salty dishes. I have that pakka flavor settled in my mind which includes ginger, garlic and tangyness. So recently we had a thali meal in a local Indian restaurant having this green sabut moong with matar in creamy gravy. Tastes was not much spicy but I really liked the combination of moon with matar(peas).

Today I made it in my own way and it turned out so delicious that I had two full bowls of it in one go. It can be a great added dishes for dinner with naans or puris or like I served it right now with piping hot boiled white basmati rice. Yummmm! 

Ingredients – (4-6 persons) 

1- 2 Cups sabut green moong – washed n soaked for 3-4 hours

2- 2-3 Cups frozen or fresh peas(We use frozen peas)

3- Two big tomatoes, 4 medium chillies, 

       One big red onion, 1/4 cup grated fresh ginger 

        and 6-8 cloves peeled fresh garlic  (Fine paste of all these)

4- 1 Cup cream mixed with 4 Tbsp garam masala,1 Tbsp turmeric powder and 4 Tbsp dry coriander powder

5- 1/2 Cup desi ghee

6- 1 Tbsp jeera(cumins seeds), 1 Tbsp Heeng, 1 Tbsp Red chilli powder for tadka(tempering)

7- Heavy bottom cooker

8- 6-8 Cups water

Method – 

1- Heat cooker on high flame and lower the flame after 1-2 minutes.

2- Heat the desi ghee and add heeng, jeera and red chilli powder

3- After 20-30 seconds only add tomatoes n onion paste and mix well. 

4- Let it fry till the masala starts leaving ghee and looks little browned. 

5- Add peas n moong to it and fry well for 3-4 minutes on low flame. 

6- Now add water and mix again.Let it boil for 3-4 minutes on high.

7- Finally add cream n spoces mix to moong n matar and mix well.

8- Close the lid, lower the flame and take atleast 5 whistles on low flame.

9- Open the lid after atleast half hour when you close the flame. 

10- If you serve it with hot desi ghee n red chilli tadka it will taste amazing. 

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