Mung Bean Curry
This Mung bean curry is a mild curry to go with rice. If you love to include pulses in your lunch, I recommend this. High in protein, it's good for kids.
Servings: 4 people
Calories:
Equipment
- pressure cooker
Ingredients
- 1/2 Cup Green gram dal/ Mung bean
- Tamarind a small lemon sized
- 6 Shallots if using onion, 1/4 cup chopped
- 1/4 Tsp Turmeric powder
- 1 Tomato Chopped
- Salt as required
- 1/4 Cup Coconut
- 1 Tsp Jeera/ Cumin seeds
- 4 Methi seeds
- Curry leaves few
- 1 Tsp Red chili powder
- 2 Tsp Coriander powder
To temper
- 1 Tsp Oil
- Mustard seeds few
- Curry leaves few
- 2 Garlic crushed
Instructions
- Pressure cook green gram for two or three whistles.
- Soak tamarind in 1/2 cup water.
- Grind grated coconut, methi seeds, and cumin seeds to smooth paste.
- In the cooked green gram add shallots, tomato, red chili powder, coriander powder, and turmeric powder. If needed add 1/2 cup of water.
- Let it boil and shallots, tomato gets cooked. Then add tamarind extract.
- Let it boil till the raw smell of tamarind goes.
- Add the ground coconut paste along with required water, salt and boil thoroughly. Keep aside.
- Heat oil in a pan and temper all the ingredients under ' to temper'.
- When the garlic becomes golden, switch off and pour the tempering to the curry.
- Serve along with rice.
Notes
You can dry roast green gram dal for a few minutes before pressure cooking.