Learn how to make mung beans, in 43 different ways

what to do with this crazy goal?

I brought my coworker some mung beans (or, as we call them, mug) that my mother had prepared… Actually I brought them from home a couple of times… the first time they were dry and the second time they were soupy. (both dry and soupy are just different styles of preparing mug)

At any rate… this is somewhat of a non sequitor here, as I didn’t really make them myself….

but now I have my coworker clamoring for my mother’s mug recipe, especially the dry version…

made this recipe at my mom and dad’s place, with my mother hovering a bit over my shoulder. She was right to hover, as I kind of ended up burning the cumin a bit… it was alright, but got too brown. (her advice is to turn the gas off on the ghee or oil before adding the cumin. her other piece of advice is to use oil for the tadka aka vaghar rather than ghee, as somehow the smell of ghee in the vaghar is not pleasant to all…

in the end, it was edible, though not as delish as mom’s mung beans… live and learn!

1 – 18 are from Saroj’s Cookbook
19 from Sangeeta at anothersubcontinent’s recipe forum
20 from gingerly at another subcontinent
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