उन्हाळी वाळवण मुगवडी #उन्हाळीवाळवणमुगवडी #वाळवण #मुगवडी

Ingredients

• 1 cup Green Pod Moong Dal (dried whole green moong beans, rinsed)
• 1/2 cup Chickpeas (Harbhari Dal) (dried, rinsed)
• 1/2 cup Moth Beans (Matki Dal) (dried, rinsed)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 4 cloves Garlic (finely minced)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1/2 tsp Cumin Seeds (lightly toasted)
• 1 tsp Salt (or to taste)
• 1 tbsp Vegetable Oil (for optional bhaji sauté)

Instructions

1. Soak the legumes

   Place the green pod moong dal, chickpeas and moth beans in a large bowl. Cover with plenty of water and let soak for at least 4 hours, preferably overnight.

   Time: PT4H

2. Rinse and drain

   After soaking, pour the beans into a colander, rinse under running water and drain well. Pat dry with a clean kitchen towel.

   Time: PT10M

3. Prepare the spice mix

   In a small mixing bowl combine red chili powder, minced garlic, chopped coriander, toasted cumin seeds and salt. Mix to a uniform paste.

   Time: PT5M

4. Coat the beans with spices

   Transfer the drained beans back to the large bowl. Add the spice paste and toss gently until the beans are evenly coated. Do not grind the beans too fine; a coarse coating keeps them crunchy.

   Time: PT10M

5. Spread for drying

   Lay a clean cotton cloth or muslin on a flat surface. Spread the spiced beans in a thin, even layer, similar to the video’s “shadow” technique.

   Time: PT5M

6. Sun‑dry the beans

   Place the tray/cloth in a shaded, well‑ventilated area (e.g., balcony) and let the beans dry for 2–3 hours until they feel firm and slightly crisp. Turn them once halfway through.

   Time: PT3H

7. Optional: Quick Moong Bhaji

   Heat 1 tbsp oil in a pan over medium heat (180°C). Add the dried spiced beans and stir‑fry for 5–7 minutes until hot and slightly toasted. Serve immediately as a hot snack or side dish.

   Time: PT7M

   Temperature: 180°C

Nutrition Facts

Calories

150

Protein

9 g

Carbohydrates

25 g

Fat

2 g

Fiber

5 g