Indian · Lunch

Gujarati Dry Mung Bean Curry

Name: Gujarati Dry Mung Bean Curry
Cook time: 45 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 small pinch baking powder; 2 medium chilies; 1 teaspoon cinnamon powder; 0.25 cup coriander; 2 teaspoons cumin seeds; 6 curry leaves; 1 tablespoon garlic; 1 tablespoon lemon juice or; 1.5 cups mung beans; 1 teaspoon mustard seeds; 4 servings salt; 4 servings sugar; 1 tablespoon sunflower oil; 1 medium tomato; 0.5 teaspoon turmeric

dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

baking powder1 small pinch
chilies2 medium
cinnamon powder1 teaspoon
coriander0.25 cup
cumin seeds2 teaspoons
curry leaves6
garlic1 tablespoon
lemon juice or1 tablespoon
mung beans1.5 cups
mustard seeds1 teaspoon
salt4 servings
sugar4 servings
sunflower oil1 tablespoon
tomato1 medium
turmeric0.5 teaspoon

Instructions

1
Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente.
2
If you have a pressure cooker thats about 6-7 whistles.
3
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.
4
Saut until aromatic.
5
Obviously dont let it burn.
6
Add the tomatoes, turmeric and mung beans and cook for two minutes.
7
Be careful not to mash it up as you stir.
8
Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.