Green moong congee (sweet version). Khatta Meetha Whole Green Moong dal/Sweet & Sour Moong is a traditional Gujarati dish. Cooked moong simmered with onion, garli , ginger and spices. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel.

This moong dal recipe is very homey and requires very basic ingredients. Moong/Mung or green gram are small, round, olive-green colored legumes with a sweet flavor. They are one of the healthiest sources of plant protein and are found in different forms like whole, split, de-husked (yellow). You can cook Green moong congee (sweet version) using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Green moong congee (sweet version)

Prepare 200 gr of green moong.
You need 1 pcs of corn.
Prepare 1 ltr of water.
You need 200 ml of milk/coconut milk.
Prepare 100 gr of white sugar/palm sugar.
You need of pandan leaves (if any).

Most often this type of congee is served as a dessert because it is very sweet, but it can work as a breakfast. Glad your dad is on the mend and I think this recipe sounds like such a nice change to my usual steel cut. Our Udhaiyam Moong dhall, Moong dhall Medium are rich in minerals, vitamins and nutritive elements. It is quick cooking and relatively easy to digest.

Green moong congee (sweet version) instructions

Soak the green moong in enough water for 3-5 hours in room temperature or overnight in the fridge..
Drain the moong and cook it in 1 liter water until soft / well cooked. add the pandan leaves if any..
Boil corn separately until soft and deseed it..
Strain the moong and mash it a little bit. Keep the water around 2 glass.
In a pot, pour 2 glass moong water and add the 100 gr sugar. Dissolve the sugar..
Add the mashed moong into the pot, add the milk and boiled corn..
Cook it until it is thickened and adjust the taste. add pinch salt..

It is the best and routine tasty dish for Indians. Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes. Usually eaten with side dishes and condiments. The moong bean is a native seed to India. Moong beans are most commonly used in China as well as in Japan, Korea, India and Southeast Asia.