Whole Moong which is green in color, is packed with many essential vitamins (K, B-Complex, C), minerals (Calcium, Iron, Magnesium etc.,) and nutrients your body needs. Of all the lentils this is my favorite. If you want to treat yourself and your kids with a gluten-free, casein-free pudding, this is a simple and easy recipe. For this recipe, we would be using jaggery which is called medicinal sugar in India. It is loaded with iron and magnesium.
Ingredients:
Whole Moong - 1 cup soaked for about an hour or two
Water - about 5 cups (if you like your pudding a bit thicker reduce the amount of water
Powdered Jaggery - about a cup or reduce it if you are not into much sugar. I use about 3/4th cup
Cashew nuts - 10 (quartered)
Dried Coconut (optional) - 15 bits about the same size as your cashew nuts
Powdered cardamom - a pinch or two
Himalayan Salt - a pinch or two
Toast the cashew and coconut bits until golden brown. Set this aside.
Pressure cook moong with water for about 20 minutes. If you do not use pressure cooker, just cook it in a closed vessel for 30 minutes or until the moong is tender to the touch. Allow it to cool for about 15 minutes at least. This way moong will absorb the water well. Then, add in your powdered jaggery, cardamom and salt. If you want your pudding watery, add some more water and simmer the ingredients while stirring every two minutes. Finally garnish with fried cashew and coconut. Enjoy!
Serves: 5-6
