Sweet and spicy moong-avocado dip is one of the healthiest vegan appetizers that everyone in my house loves. Green moong / green gram and avocado are the dominating ingredients in this dish.
A dip is always a welcome addition to the table, as it is a quick and effortless dish to make. A bowl full of the green moong-avocado dip along with a variety of crackers and chips makes a great evening snack. The sweet and light tangy taste to this moong dip comes from tomato ketchup. Schezwan chutney provides the right amount of spicy kick. You can adjust the spiciness of this dish by adjusting the amount of Schezwan chutney used. You can also adjust the garlic level as per your preference.
About the Sweet-n-Spicy Moong-Avocado Dip
Sweet and spicy moong-avocado dip is one of the most loved snacks at my home. Just few days back I made this dish at my friends surprise birthday party and everyone just loved it. This is one dish that you can make for any occasion.
Avocado in moong dip makes it very creamy and smashed moong gives it a little chunky feel. This dish saves you from planning an elaborate menu as this dip is quite filling with avocado and green moong in it. Avocado as you might know is know as a super food with plenty of health benefits. And green moong are rich in vitamins, minerals, potassium, magnesium, fiber and contains high level of anti-oxidants to just name few.
In this recipe I have used pita chips, mini toast and papadi (an Indian chips) to go with this dip but you can experiment with any other chips of your choice. Many times I have piped this dip on chapati and eaten it as a wrap. But do experiment with the combination of your choice. Make this recipe just few minutes before serving. Serve it in bowl or pipe it on the chips and toast with cilantro / coriander leaves to garnish.
This dip is another variation to the Avocado Schezwan dip I had published earlier and makes a great addition to the collection of my vegan recipes.
So, try out this recipe and let me know if this was your tummy to heart moment…
¼ cup raw green moong
3 1/2 tbsp Schezwan chutney
3 1/2tbsp tomato ketchup
3/4 tsp garlic paste
1/4 tsp Salt or as per taste
1 large avocado
(avocado I used was around 250g)
2 tbsp chopped cilantro / coriander leaves
1/3 cup or 60g chopped onion
Papadi (indian snack / chips)
Cilantro / coriander leaves for garnishing
- Pressure cook green moong by adding 1 ½ to 2 cups water. In instant pot I kept it at rice setting.
Note: if using traditional pressure cooker cook till 4-5 whistles.
- Next strain the cooked green moong.
- Later in a mixing bowl put moong in it and smash with a smasher.
Note : do not use mixer grinder for this but do it manually with a smasher
- Next add scooped avocado and smash it along with moong.
- Next add rest of the ingredients like cilantro, garlic paste, tomato ketchup, Schezwan chutney, salt and onion. Mix everything together.
- Your dip is ready. Serve it with pita chips, mini toast and papadi.