Moong bean guggullu or salad was our after-school snack at least once a week when we were children. One cup of this guggullu (salad) and one cup of tea, we would be set until dinnertime 8pm.
And now, I often prepare them at home for light lunch. This traditional Indian salad is filling, nutritious (good protein and Folate content), and can be prepared within 10 minutes, with some preplanning.
1 cup of moong beans
(Soaked in water for 2 hours and simmered in salted water until tender)
1 onion and 2 green chillies – finely chopped
1 tablespoon of freshly grated coconut
1 teaspoon of ghee or peanut oil
Salt, turmeric and cilantro to taste
Saut? finely chopped onions and green chillies for few minutes, stir in simmered moong beans and seasoning- fresh grated coconut, salt and turmeric. Mix and cook covered for about 5 minutes. Sprinkle some fresh cilantro and serve.
