1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium pot, over medium high heat, add water and moong. Bring moong and water to a rolling boil and immediately reduce the heat to the lowest setting.
Cover half way and let it cook for 20 to 25 minutes or until done.
Remove from heat and drain all the water. Set aside to cool.
In a medium skillet, over medium-low heat, add oil and sauté onions, tomatoes, cayenne pepper, cumin powder, and turmeric for 1 minute. Add boiled moong (see below) and cook for 3 to 5 minutes. Remove from heat and add the cilantro to make the filling; divide into four equal parts.
In a large non-stick skillet, over medium heat, place the tortilla and spread one part of the burrito filling in the center of the tortilla; sprinkle cheese on top. Fold one long side over the top of the filling; now fold up two short ends of the tortilla to contain the burrito filling in the center and heat for 2 to 3 minutes.
Repeat step #2 with the remaining 3 portions of the burrito filling and 3 tortillas to make a total of 4 spicy moong burritos.
Enjoy with any chutney or salsa.
To decrease the sodium content further, compare and choose a tortilla and/or cheese, respectively, with lower sodium content. You may also wish to choose corn tortillas which will have lower sodium content.
4 servings
163g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content