Gujarati Dry Mung Bean Curry

November 15, 2024

45

medium

4

Cook the Mung Beans:

  • Wash mung beans thoroughly.
  • Boil them in a large pot of water with a pinch of baking powder until al-dente, or cook in a pressure cooker for 6-7 whistles.
  • Drain and set the mung beans aside.

Prepare the Tempering:

  • Heat oil in a large pan over medium heat.
  • Add mustard seeds and let them pop.
  • Stir in cumin seeds, asafoetida, curry leaves, garlic, and green chilies. Sauté until aromatic, taking care not to burn the spices.

Cook the Curry:

  • Add chopped tomatoes and turmeric to the pan, stirring well.
  • Gently mix in the cooked mung beans, being cautious not to mash them. Cook for 2 minutes to allow flavors to combine.

Flavor and Finish:

  • Season with salt, sugar, lemon juice, and a pinch of cinnamon powder. Cook for another 2 minutes to enhance the flavor.
  • Sprinkle with freshly chopped coriander leaves and gently mix.

Serve:

  • Transfer the curry to a serving dish and enjoy it hot with roti, paratha, or steamed rice.
Reviews

Ingredients:

Adjust Servings
1small pinch baking powder
2medium chillies hot, minced
1teaspoon cinnamon powder
0.25cup coriander chopped
2teaspoons cumin seeds
6 curry leaves
1tablespoon garlic minced
1tablespoon lemon juice or to taste
1.5cups mung beans
1teaspoon mustard seeds
4servings salt to taste
4servings sugar to taste
1tablespoon sunflower oil
1medium tomato chopped
0.5teaspoon turmeric

Directions

1.
Cook the Mung Beans
1. Wash mung beans thoroughly. | 2. Boil them in a large pot of water with a pinch of baking powder until al-dente, or cook in a pressure cooker for 6-7 whistles. | 3. Drain and set the mung beans aside.
Mark as complete
2.
Prepare the Tempering
1. Heat oil in a large pan over medium heat. | 2. Add mustard seeds and let them pop. | 3. Stir in cumin seeds, asafoetida, curry leaves, garlic, and green chilies. Sauté until aromatic, taking care not to burn the spices.
Mark as complete
3.
Cook the Curry
1. Add chopped tomatoes and turmeric to the pan, stirring well. | 2. Gently mix in the cooked mung beans, being cautious not to mash them. Cook for 2 minutes to allow flavors to combine.
Mark as complete
4.
Flavor and Finish
1. Season with salt, sugar, lemon juice, and a pinch of cinnamon powder. Cook for another 2 minutes to enhance the flavor. | 2. Sprinkle with freshly chopped coriander leaves and gently mix.
Mark as complete
5.
Serve
Transfer the curry to a serving dish and enjoy it hot with roti, paratha, or steamed rice.
Mark as complete
Print

Share Your Thoughts