Making ready Tangy Green Mung(moong) curry safely

It's very important to prepare food safely to help cease harmful micro organism from spreading and growing. You'll be able to take some steps to assist shield your self and your loved ones from the unfold of harmful bacteria.
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Wash your fingers

Your fingers can easily unfold bacteria around the kitchen and onto meals. It is important to all the time wash your arms thoroughly with soap and warm water:

before starting to put together food
after touching uncooked food equivalent to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms completely as effectively, as a result of wet palms spread bacteria more easily.
Hold worktops clear

Before you start preparing food, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may need to wash them completely.

You need to change dish cloths and tea towels frequently to keep away from any micro organism rising on the material.


Tangy Green Mung(moong) curry
Tangy Green Mung(moong) curry

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We hope you got benefit from reading it, now let’s go back to tangy green mung(moong) curry recipe. You can have tangy green mung(moong) curry using 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Tangy Green Mung(moong) curry:
  1. Prepare whole mung, soaked overnight
  2. Take chopped medium size onion
  3. Prepare ginger garlic paste
  4. You need cumin seeds
  5. You need tamarind paste
  6. Get crushed jaggery
  7. You need garam masala powder
  8. Provide Green chilli
  9. You need curry leaves
  10. You need oil
  11. Use Salt
  12. Get For grinding:
  13. Prepare desiccated coconut
  14. You need tomato
  15. Use dry byadgi chillies or byadgi chilli powder
  16. Use coriander seeds
Steps to make Tangy Green Mung(moong) curry:
  1. Grind ingredients given with, make fine paste
  2. In a pressure cooker heat up oil, add cumin seeds, when it crackles add chopped onion
  3. When onion turns light brown add ginger garlic paste, curry leaves and chopped green chilli
  4. When oil starts separating add ground paste
  5. On slow flame fry till masala is fried well.
  6. Add tamarind paste, jaggery and garam masala powder
  7. Fry for few minutes, add soaked and drained mung
  8. Add sufficient water and salt, cook for 3 whistle.
  9. When steam is released it's ready to serve

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