How These Moong Cakes Will Help You Shed Weight!
If you are a mommy looking for a healthy yet yummy recipe that can be easily added to your weight loss diet then you just hit a jackpot! Literally, yes! Presenting, Super Nutritious Moong Cakesa lip-smacking recipe which is so wholesome that you would feel the inch- loss with every bite.
This is my MIL’s dish that I have always relished but never really paid heed to its health quotient.It’s only after jumping onto the fitness wagon did I realise its importance. The recipe starts with preparing a batter similar to the sinful moong pakoras but ends up turning out to be totally guilt free moong cakes.
Moong (a variety of pulses) is a very nutritious ingredient which should be made a part of every meal when trying to lose weight as it is a much healthier choice in comparison to wheat and rice.So much so that, even the water that is left behind after boiling moong should be consumed for its high nutrition content.Also, moong as an ingredient is very adaptable in its every form be it puree, sprouted, whole or as a lentil, which means you can prepare a variety of low calorie and diet friendly dishes using it.
Moong cakes are rich in protein and low in carbs and calories. They are a great-to-have breakfast item and are good for in-between snacking too. As for me, on most days, I relish them for dinner. At times, I double the moong quantity, halve the batter, prepare moong cakes with one half and make Moong Uttapams using the other half. You can use whole moong beans, yellow moong lentil or even yellow moong dal with chilka (outer skin) in this recipe.
Moong cakes are highly nutritious which means they need not be limited to only weight watchers; pregnant ladies can also include them in their diet for added nutrition. These cakes can also be packed in the lunch boxes of kids or office goers or simply munch on them when your family is making healthy moves!
Nutritious Moong Cakes
Makes 1 serving
- Sabut Moong / Whole Green gram – ½ cup
- Onion, medium sized –1no
- Garlic cloves - 3 to 4 nos.
- Fresh Coriander leaves - 1/4th cup tightly packed
- Jeera / Cumin seeds – 1 teaspoon + ½ teaspoon
- Oil – 1 tablespoon + ½ tablespoon
Step 1: Soak whole moong in enough water for 10 to 12 hours or overnight.
Step 2: Cut the onion into 4 parts. Finely chop 1 part and keep aside.
Step 3: Mix moong, 3 parts of onion, garlic cloves, salt and coriander leaves together. Grind them to a coarse paste, as shown in the image.
Step 4: Take a heavy bottomed pan and heat 1 tablespoon of oil in it. Add jeera (cumin seeds) and finely chopped onion in it,sauté till onion is translucent.
Step 5: Add 1/4th cup water to the pan and bring it to a boil. Immediately add the moong mixture to the pan and mix well.
Step 6: Continue to mix vigorously till the mixture thickens and starts to turn dark green in color. Cooking the mixture will take some time and effort. Refer to the images below to understand the stages of cooking. Once cooked, take pan off flame and keep aside.
Step 7: In another wide pan, heat ½ tablespoon of oil and add ½ teaspoon jeera to it. Swirl the pan coating the sides and bottom well with oil.
Step 8: Put the moong mixture in the pan and spread it evenly making a thick layer. Cover with a lid and let it be on low flame for 10 minutes or till the bottom of the mixture starts to lightly brown.
Step 9: Remove the lid, switch off the flame and cut the mixture into pieces. You may make squares or cut them using a cookie cutter. Serve moong cakes hot. Usually no accompaniment is required but if you must have, go for a spicy coriander chutney or curd and mint chutney.
So health and taste do go together! Have fun cooking and eating:-)
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