
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.
©foodnetwork
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