The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites! Ingredients(Serves 4) 1 ½ cups mung beans 1 small pinch baking powder1 tbsp sunflower oil1 tsp mustard seeds2 tsp cumin seeds¼ tsp asafoetida (optional)5-6 curry leaves1 tbsp garlic, minced2 medium hot chillies, minced1 medium tomato, chopped½ tsp turmeric1 tbsp lemon juice or to taste1 tsp cinnamon powderSalt to tasteSugar to taste¼ cup chopped coriander Method
- Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente. If you have a pressure cooker that’s about 6-7 whistles. Drain and set aside.
- 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. Sauté until aromatic. Obviously don’t let it burn.
- Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
- Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.
- Throw in the chopped coriander, combine and serve. Share this recipe
