![\"Moong](\"\/mahanandi\/images\/pesalakura\/Moongbeancurry1.jpg\")
<\/p>\n<\/p>\n
Moong bean guggullu<\/em> or salad was our after-school snack at least once a week when we were children. One cup of this guggullu<\/em> (salad) and one cup of tea, we would be set until dinnertime 8pm. <\/p>\n And now, I often prepare them at home for light lunch. This traditional Indian salad is filling, nutritious (good protein<\/a> and Folate<\/a> content), and can be prepared within 10 minutes, with some preplanning. <\/p>\n 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,9],"tags":[],"class_list":["post-486","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-mung-beans"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=486"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/486\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Moong](\"\/mahanandi\/images\/pesalakura\/pesalakura1.jpg\")
<\/p>\n
\n1 cup of moong beans
\n(Soaked in water for 2 hours and simmered in salted water until tender)
\n1 onion and 2 green chillies – finely chopped
\n1 tablespoon of freshly grated coconut
\n1 teaspoon of ghee or peanut oil
\nSalt, turmeric and cilantro to taste
\nSaut? 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. <\/small><\/font><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"