#moongrecipe #dhirakatadka #indianfood #reels
Green Moong Tapenade Recipe
**Ingredients:**
– **Whole Green Moong**: 3/4 cup
– **Black Olives**: 1/3 cup, chopped
– **Jalapeño Pickle**: 2 tbsp, chopped
– **Fresh Jalapeño**: 2 tbsp, finely chopped
– **Salt**: 1 tsp
– **Parsley**: 2 tbsp, chopped
– **Coriander Leaves**: 2 tbsp, chopped
– **Red Chilly Flakes**: 1 tsp
– **Lemon Juice**: 1 tsp
– **Black Pepper Powder**: 1 tsp
– **Olive Oil**: 1/4 cup
– **Long Loaf Bread**: 1
**Method:**
1. **Prepare the Moong**: Soak the whole green moong in water for 4 hours. Pressure cook with a pinch of salt and minimal water for 3 whistles. Ensure the moong remains dry.
2. **Sauté Ingredients**: In a kadai, heat 2 tbsp of olive oil. Add chopped black olives, jalapeño pickle, and fresh jalapeño. Sauté for about 30 seconds.
3. **Combine with Moong**: Add the boiled moong to the kadai and sauté well. Stir in parsley, coriander leaves, lemon juice, red chilly flakes, and black pepper powder. Mix until combined.
4. **Prepare the Bread**: Cut the loaf bread into slices. Heat a pan and add a little olive oil. Toast the bread on both sides until crisp.
5. **Assemble the Tapenade**: Generously spread the moong filling on each slice of toasted bread.
6. **Serve**: Enjoy your delicious Green Moong Tapenade as a snack or appetizer!
You’ll definitely love this flavorful and nutritious dish!