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University Moong
Prep time: 20 mins, plus overnight soaking time. Cook time: 65 mins.
Introduction from Sanjana Modha
For me, packing for university was a mix of physical chaos and internal numbness. As I tried to condense my life into boxes, I grappled with the anxious weight of the unknown while carefully deciding which items to take. Among the clothes and books, I tucked away containers of my favourite homemade snacks – my mum’s chevdo (page 190 of Modern Masala) and in another bag, frozen meals I insisted she make on the off-chance I forgot what they were like. The containers of moong (this University Moong) were little parcels of comfort for the moments of unsteadiness I knew would come. Among the notes from friends and photo frames filled with my happiest memories, the personal stash of food was perhaps the most sentimental item. The bittersweet realization that I was shedding my old life to embrace a new, wide-open future was made infinitely warmer with the promise of wholesome mung beans stewed with ghee, mustard seeds, curry leaves and spinach.
Ingredients
Method
The day before cooking, place the mung beans in a colander or sieve and rinse well under cool, running water, rubbing the mung beans to remove any surface dirt. Place them in a large bowl with enough room at the top to allow for expansion. Add the bicarbonate of soda and enough just-boiled water to cover the mung beans by around 4cm (11/2in). Allow to stand at room temperature overnight.
The next day, drain the mung beans and rinse well with fresh, cool water. Drain well and put them in a large saucepan. Add 1 litre (35fl oz) just-boiled water and set over high heat, allowing the mung beans to come to the boil. Cover with a tight-fitting lid and simmer over medium-low heat for 30–40 minutes, or until the beans are very soft (they should squish easily between your fingers). Top up with a little extra hot water if required. Remove from the heat and set aside but do not drain.
Heat the ghee in a large saucepan set over medium heat. Add the mustard seeds and wait for them to finish crackling before adding the cumin seeds, curry leaves, asafoetida and gram flour. Stir well to cook the flour out for 30 seconds before adding the onion, ginger, garlic, chilli, salt and sugar. Sauté for 2–3 minutes, or until the onion has softened.
Add the tomatoes, yoghurt, turmeric and chilli powder and continue to cook for 2–3 minutes, stirring all the time, or until the tomatoes break down slightly.
Tip in the cooked mung beans and their cooking liquid, along with 400ml (14fl oz) additional water. Bring to the boil, cover and simmer for 10 minutes.
Finally, add the spinach and stir well to wilt. Simmer for a further 5 minutes and serve.
Notes
To freeze: Let the moong cool completely to room temperature. Portion into freezer-safe, airtight containers, leaving some space at the top. Seal and label each container with the date. Keeps well for up to 3 months. To use, thaw and then reheat in a saucepan, letting the moong come to a rolling boil. Simmer for 5 minutes and serve.
To make this dish vegan: Swap the ghee for any neutral-tasting oil of your choice. Replace the yoghurt with a plant-based alternative.
Reviews
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