Ingredients:
- baking powder - 1 small pinch
- chillies - 2 medium
- cinnamon powder - 1 teaspoon
- coriander - 0.25 cup
- cumin seeds - 2 teaspoons
- curry leaves - 6
- garlic - 1 tablespoon
- lemon juice or - 1 tablespoon
- mung beans - 1.5 cups
- mustard seeds - 1 teaspoon
- salt - 4 servings
- sugar - 4 servings
- sunflower oil - 1 tablespoon
- tomato - 1 medium
- turmeric - 0.5 teaspoon
Gujarati Dry Mung Bean Curry
Ready in: 45 minutes
Servings: 4
Diets: gluten free,dairy free,lacto ovo vegetarian,vegan
INSTRUCTIONS
- 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 thats 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. Saut until aromatic. Obviously dont 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.