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Whole Moong Stir Fry is a dry curry in which cooked Whole Moong bean is stir fried along with onion, garlic and other spices like cloves and cinnamon. This is not only easy to prepare but delicious and nutritious too.

 I was mentioning to a friend that I made this Moong Stir fry for dinner the previous night and it turned out that she happened to make the same thing as well, but with subtle change in the recipe. Both of us were very surprised and wondered about the co-incidence.

 

Speaking of co-incidences I do have to relate this story that happened to us few weeks ago. Allow me to give you a brief background first. So about 6 years ago we were friends with this really nice and warm couple here in the States. We spoke the same language, we had similar mind set, good rapport and so we bonded pretty well. We went on frequent trips and had a great time together. Few years later they moved to Europe, one thing led to another and we lost touch with each other completely. We tried to find their where about without any success. Strange, but even in this age of advanced technology and with information at our finger tips we were not able to get in touch with them. We thought of them very often and remembered the good times we had together.  

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Fast forward few years and here we are at 2009. Now a month earlier we were returning back from India to the US from our vacation. From Bangalore we flew to Dubai and we were waiting for our connecting flight. We had a wait time of 6 arduous hours and with a sleepy and cranky 3 year old it was no fun. Anyway, we put the little one on a stroller and strolled through the airport; the Dubai Airport is a well built, sleek and modern one and looked more like a transformed hi-tech, modern mall. 

We went inside a duty free shop and decided to buy some display pieces for our house. We were inside for about 25 minutes discussing and debating the prices and the items worth buying. After a while we heard somebody calling out our names and when we looked up, it our very own friends right in front of us. It was such a surreal moment shocking and surprising at the same time. All of us were squealing and gushing at the same time. 

 

They were on their way to Bangalore from Germany and they had their connecting flight at Dubai. We sat together, shared and exchanged information, phone number etc. We vowed to keep in touch and not loose contact. The 6 hours seemed to fly and we wished we had more.

 

After they had left, me and DH were discussing the magnitude of this co-incidence. I mean, what are the odds? Each of us started from different countries at different times met each other in totally different country at the same time. All of us were at the right time at the right place. In our experience at least this was a co-incidence of massive proportions and this must have been the biggest co-incidences that has ever happened to us.

 

Phew, it still gives me goose bumps when I think of that incident. Alright, now I am back from my revere and back to the recipe:

 

 Ingredients  

 

  • 1 cup whole moong bean (soaked and sprouted)
  • 1 small onion
  • 3-4 garlic pods
  • 3-4 cloves
  • 3-4 slit green chillies (as per taste)
  • Handful of coriander leaves
  • Mustard seeds
  • Curry leaves
  • Juice of half a lemon
  • Salt
  • oil

 

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Method:

  • Soak the moong overnight or for about 8-10 hours in enough water. Drain water the next day and allow it to sprout.
  • Boil sufficient water and add the sprouts in it and allow it to cook. It takes about 15-20 minutes to cook. Separate the water completely from the cooked beans.
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves.
  • Add the grated garlic, cloves, onion and green chillies and sauté until the onion turns transparent. Add salt, and mix well.
  • Add the cooked beans to the onion mixture and stir well. Check for taste. Add more salt, chillies if required. Finally squeeze the juice of lemon, chopped coriander and mix well.

Serve hot with rotis/phulkas or with rice. 

 

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