How to Use Moong (Whole, Split with Skin, and Split Skinless) for Maximum Benefits
Discover how to use whole moong, split moong with skin, and split skinless moong in simple, nutritious recipes for maximum health benefits and flavor.
Discover how to use whole moong, split moong with skin, and split skinless moong in simple, nutritious recipes for maximum health benefits and flavor.
Medu wadas that most of know and are fond of are generally made from urad dal. But here we have used moong dal to make these wadas. These wadas are softer and easier to digest. Perfect for rainy day cravings!
Our 'Coconut Moong Soup' is a delicious and nutritious option that brings together the best of both worlds. This high protein recipe, made with protein-rich moong dal and creamy coconut, results in a soup that's both flavorful and good for you.
Whole green gram or sabut moong is called cherupayar in Malayalam, the local language of Kerala. Here is a traditional curry made with green gram cooked in a flavourful coconut based masala. It can be served with puttu or idiappam to make a wholesome meal. You can serve this curry even with rice or porotta.
Bhel is one of the most popular street foods of the city of Mumbai. The medley of ingredients that go into making this snack mingle well and produce something that is wholesome and absolutely delicious which make people want to eat it again and again. Here we have added sprouts that make it more nutritious.
This khichdi is as delicious as it looks and nutritious too This recipe is from FoodFood TV channel
Ideal breakfast, healthy and tasty This recipe is from FoodFood TV channel