“Our Daily Bread” – Moong Green Bread

Sabut moong has a sweet nutty flavours and blends easily with both sweet and savoury dishes. The bright olive green skin in  combination with the yellow dal gives a beautiful greenish colour to the bread.  Sabut moong is packed with nourishment. 

How to make sabut moong flour is given at the end of the recipe.

100 gm all purpose flour

30 gm sabut moong flour*

1 tsp full sugar

¼ tsp salt

1 Tbsp refined oil

1 tsp full yeast

125 ml water

1. Sieve all purpose flour, moong flour and salt together. Mix the flour mixture with sugar and yeast in a bowl.  Add the oil and mix it well.  Add water gradually to make sticky dough.

2. Cover the dough with a damp cloth/ thin film and leave it in a warm place to rise to double in bulk.

3. Turn the mixture onto a floured board and knead lightly for some time.  Bring the dough to the shape of a pan or in any shape you wish to bake the bread.

4. Cover the baking pan with a damp cloth and leave it for an hour to rise to double its size. 

5. Bake in a hot oven 400 degree C for about 15-20 minutes. Cool it on a wire rack.  If you want a soft crust, wrap it up with a damp cloth while cooling.

Over a heavy hot pan, stir the sabut moong for about 30 seconds and then allow it to cool on the pan.  Heating improves the flavour.

Grind and sieve through a fine sieve.  Separate the green skin by winnowing the remaining moong on a plate and add to the moong flour for a darker colour.