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Mung Bean Curry

Prep Time:

50 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 220g dried mung beans

  • 1 medium tomato, chopped

  • 1/2 tsp turmeric

  • 1 tbsp lemon juice

  • 1 tsp ground cinnamon

  • Salt to taste

  • Sugar to taste

  • Handful fresh coriander, chopped

  • 1 small pinch baking powder

  • 1 tbsp sunflower oil

  • 1 tsp mustard seeds

  • 2 tsp cumin seeds

  • 1/4 tsp asafoetida (optional)

  • 5-6 fresh curry leaves

  • 1 tbsp garlic, minced

  • 2 medium hot chillies, minced

Preparation

Step 1


Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until tender. If you have a pressure cooker that's about 6-7 whistles. Drain and set aside.


Step 2


In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Saute until aromatic.


Step 3


Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up too much as you stir.


Step 4


Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.


Step 5


Throw in the chopped coriander, mix again and serve with hot, buttery chapattis and plain yogurt.






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