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Mung Bean Curry

  • 4servings
  • 40minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 220g mung beans (available in supermarkets and Indian grocers)

  2. 1 small pinch baking powder

  3. 1 tbsp sunflower oil

  4. 1 tsp mustard seeds

  5. 2 tsp cumin seeds

  6. 1/4; tsp asafoetida

  7. 5-6 fresh curry leaves

  8. 1 tbsp garlic, minced

  9. 2 medium hot chillies, minced

  10. 1 medium tomato, chopped

  11. 1/2; tsp turmeric

  12. 1 tbsp lemon juice

  13. 1 tsp ground cinnamon

  14. Salt to taste

  15. Sugar to taste

  16. Handful fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. Mung Bean Curry 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.

  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.

  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.

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

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

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