I casually opened the announcement of My Legume Love Affair -23 hosted by Susan of The well seasoned cook and logo caught my eyes straight away.It was a click of Moong Noodles!
Why was I so excited to see the Moong noodles you wonder,don’t you!
I love moong noodles after being introduced to it in a Hot pot restaurant.I had been experimenting a few Indian versions with these moong noodles and this particular recipe was a hit wit my family.So sending this recipe to Susan for her lovely event.
Moong noodles-2 blocks
Turmeric Powder-a pinch
Curry Leaves-a few
Cumin seeds-1/2 a teaspoon
Black sesame seeds-1 teaspoon ,toasted, to garnish
Salt to taste
1.Boil water in a pan and put in the noodles.Switch off flame.Cover and keep aside.[This is according to the instructions on the pack.Sometimes I microwave the noodles in water for 5 minutes or till done.].
2.Once the noodles are soft,drain and keep aside.
3.Heat oil in a pan and put in the mustard,cumin seeds,curry leaves and red chillies.
4.When the seasonings splutter put in onion,garlic and saute till translucent.
5.Put in tomato,turmeric powder,salt,mix well and cook till tomato is soft.
6.Add the cooked noodles and stir to mix.
7.Reduce the flame and cover and cook for 2 minutes.
Serve garnished with black sesame seeds.
- Some brands of moong noodles cook very fast hence keep checking often,else the noodles kinda ‘melt’ into the water.
- You can also use garam masala for a different taste.
- Garnish with roasted and crushed groundnuts give a wonderful crunch to the dish.