Curried Mung beans

Curried Mung beans
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
A classic gujarati dal curry prepared with mung beans, chickpea flour and yogurt. An excellent accompaniment with plain rice. Pressure cooker compatible
Cuisine: Indian-Vegetarian
Servings: 6
Ingredients
Main ingredients
  • 1/2 Cup Green Mung beans washed well, overnight soaking works best
  • 3 cups water
  • 1 cup Curds/ yogurt- Plain and unflavored OR 1.5 cups Buttermilk
  • 3 Tbsp. Besan /chana atta/ Chikpea flour besan
  • salt to taste
  • Jaggery- OR Sugar to taste
For the tempering
  • 3 Tsp. Oil of choice
  • 2 stick Cinnamon/ taj/ dalchini
  • 3-4 Peppercorns
  • 1 piece Fresh Ginger/ Adrak / aadu crushed
  • 2 tsp. Cumin seeds / Jeera
  • 3 Pinches Asafoetida
  • 3-4 Cloves/laung/laving
  • Green Chillies to liking
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 8-10 curry leaves
Vessels
  • A Whisk
  • A PRESSURE COOKER
Instructions
  1. On MEDIUM flame put the pressure cooker Pour OIL
  2. Put cloves, pepper corns, cinnamon and Allow to crackle
  3. lower Gas flame, Add Methi, Mustard & Jeera Allow to crackle
  4. Add Asafoetida, Curry Leaves, Green Chilli & crushed piece of Ginger
  5. Add Turmeric and immediately add green Mung, Curd, Chikpea flour & Water Whisk vigorously to dissolve Chikpea flour lumps Add Salt & Jaggery Whisk again
  6. Pressure cook with pressure up to 3-4 whistles if Mung soaked overnight Taste & adjust taste by adding jaggery and / or salt
  7. Serve.
Recipe Notes

Curried Mung beans and Steaming hot Plain rice are a great meal combo on a winter evening or after a long day in the office

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