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Moong Channa – Recipe for Moong Beans with Chickpeas – 19 Jul 14

When we arrived in Chemnitz on Monday, our dear friend Anja had soaked some moong beans and chickpeas with the idea to make one for dinner and the other one for the next breakfast. She usually eats only with her daughter, so she is not used to making big amounts which is why it seemed that only the chickpeas or the moong beans would not be enough for all of us. Additionally, our friend Sylvia was going to meet us there as well, so we were one eater more! Yashendu then had the idea to simply mix the moong and the chickpeas – and it turned out to be a great dish! We loved it and I would thus like to give you the recipe as well!

Moong Channa – Moong Beans with Chickpeas

A recipe born from an increased number of guests – and it tastes absolutely delicious!

How long does it take to prepare Moong Channa?

Cooking Time:

Additionally about six to eight hours soaking time

Ingredients

1 cup Dried white Chickpeas
1 cup Whole Moong Beans
6 cups Water
1 cup Yoghurt
400 g Tomatoes
1 tbsp Vegetable Oil
1 tsp Cumin
1 Bay Leaf
a pinch Asafetida
a pinch Clove
a pinch Mace
a pinch Nutmeg
1 tsp Garam Masala
1 ½ tsp Coriander
½ tsp Turmeric

Salt according to taste

How to prepare Moong Channa

Wash the moong beans and the chickpeas well before you soak them. This needs to be done about six to eight hours before you start cooking. Take care to soak them separately and that they have enough water to remain covered all the time.

When it is time to start, you can drain the water from the chickpeas, place them in a pot with six cups of water and add some salt. Put the lid on the pot and bring it to a boil. When the water is boiling, you can turn the heat down to medium level so that it can keep on boiling. Stir from time to time.

After 30 to 40 minutes, you can add the moong beans into the chickpeas. Let the mixture boil for another 20 minutes. Stir from time to time. In this time, the moong beans will be fully cooked and dissolved in the water.

In the meantime however, you can prepare the tomatoes. Wash them and then cut them into small pieces. Place a deep pan on the stove and warm up the oil in it. When it is hot, add the cumin and the bay leaf, the asafetida, clove, mace, nutmeg, garam masala, coriander and turmeric into the oil. Be careful not to let the spices burn but just roast them so that they can develop their aroma. Add the tomatoes and stir so that the spices mix well into them. Place a lid on the pan and let them get cooked on medium heat.

After five minutes, take off the lid, stir and mash the tomatoes a bit with the cooking spoon so that they turn into puree.

When the moong beans have been in the pot for about 20 minutes, you can check whether the chickpeas are cooked as well. They should be soft but should nevertheless remain whole and not get mashed. Once this is the case, add the tomatoes into the pot. Stir well and bring the mixture to a boil once more. Then switch off the stove and take the pot aside.

The last step is to take the cup of yoghurt – which should be liquid and not hard – and slowly add it into the chickpea mixture. While putting it in, you keep on stirring and mixing it well.

Serve and enjoy!

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