Seagrass meadows, such as this one composed of turtle grass and manatee grass, are an important shallow water habitat. Seagrasses get their energy from photosynthesisâconverting sunlight into energyâand so must live in shallow water touched by the sun.
The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit à¤®à¥à¤¦à¥à¤ / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, Korea, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
Instructions. Warm the ghee in a heavy based sauce pan or kadhai. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.Add the cardamom powder and mix for a few seconds.oak 1 cup moong dal overnight or at least 2 hours in hot water. Next morning, grind to a paste. Take a heavy Kadai/ Non stick skillet, add ghee and warm it up. Add the dhal paste and stir continuously, not allowing lumps to form. This part is very tricky since the daal cooks really fast, irrespective of the ghee.