This is a specially dedicated to friends from one of the food groups who asked me how I minimise wasting food. I don’t like to waste food because that was what was taught to us from childhood. (Now with things being costly who would want to?)

I remember I had gone to spend my vacations with my aunt Maria and her family. So that particular lazy afternoon my cousin sister after waking up from her siesta told her mother, she was hungry. Being a guest I was quiet, but was hungry too. (I think of food 24/7😂).

So my aunt told us to go out and play whilst she would prepare a Jhatphat snack. From the corner of my eyes, I saw her soak some whole moong beans.

Off we ran to play. Within 1/2 an hour we were called to eat Godshem. Godshem was yummy and strengthing too. Stomach full and we were off to playing again.

Now to the recipe:

  • 2 cups cooked moong (kept aside after boiling moong for vegetable preparation)
  • 1/2 cup scrapped coconut
  • 1/4 cup water
  • Coconut palm jaggery grated 60 gms. (As per taste increase or decrease it)
  • 1 tsp cardamom powder
  • A handful of cashew nuts (optional)

Method:

In a mixer grind some moong along with coconut, and use a little water to start grinding. Now in a non-stick vessel add the ground moong along with the remaining cooked moong and the remaining water. Let it cook for around 10-15 minutes, stirring gradually to let the mixture thicken.

Add grated jaggery and stir well. Taste and see if you require more jaggery. Add the cardamom powder and cashews. Stir well to incorporate. Remove into serving bowls and enjoy hot or cold.

This can be served as a breakfast or snack

Note: Photo edited on 25.01.2018

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2 thoughts on “Moong Godshem

    1. I haven’t checked out the moong dal halwa Abhiray59, but I think it would be pretty much similar. Not sure if coconut is added in the halwa, though. Some people like to eat like a porridge, but I love it thick.

      Like

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