Mung bean curry




Here is a another easy mung curry. I usually make this to go with rotis, but goes well with rice too. Mung which is also known as green bean is a very wholesome and nutritious legume rich in protien and dietary fibre. It can be eaten raw when sprouted which makes a very healthy snack!
The recipe below is a quick recipe.

You will need:

Mung bean(whole) ½ to ¾ cup, washed and soaked in water

Onion finely chopped about 1 medium
Tomatoes 2 to 3 finely chopped
Ginger paste-1/2 tsp
Garlic finely chopped-1 tsp
Red chilli powder -1/2 tsp or to taste
garam masala powder ½ tsp
Turmeric powder - ¼ tsp
Coriander-cumin powder
½ tsp jeera/cumin seeds
salt to taste
jaggery/brown sugar a pinch
Cooking oil – 2 tbsp
Ghee or clarified butter – 2 tsp(optional)
Fresh coriander leaves for garnish

Method:

1. In a pressure cooker cook mung for up to 4 whistles or until done.

2.Meanwhile, heat oil and ghee in a pan and add jeera and fry till it sizzles. Then add onions and saute till golden. Add ginger and garlic and fry further till the raw smell fades away.

3.Add tomatoes and fry till its soft and pulpy. Now add all the powders and fry for few more minutes on a medium flame.

4.Now add the cooked mung bean and mix everything together. Add little water if its too thick.

5.Add salt, jaggery and mix everything together and cook for few minutes (approximately 5 to 10 minutes). Turn off the heat and garnish with coriander leaves and serve hot with rice or rotis.