Gujarati Dry Mung Bean Curry
Gujarati Dry Mung Bean Curry is a main course that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 376 calories, 20g of protein, and 5g of fat per serving. For $1.64 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. 3 people were impressed by this recipe. If you have lemon juice or, garlic, turmeric, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a super spoonacular score of 95%. Gujarati Dry Mung Bean Curry, Gujarati Dry Mung Bean Curry, and Uncle Bill's Mung Bean Curry are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 small pinch baking powder
2 mediums hot chillies, minced
1 teaspoon cinnamon powder
1/4 cup chopped coriander
2 teaspoons cumin seeds
6 curry leaves
1 tablespoon garlic, minced
1 tablespoon lemon juice or to taste
1 1/2 cups mung beans
1 teaspoon mustard seeds
Salt to taste
Sugar to taste
1 tablespoon sunflower oil
1 medium tomato, chopped
1/2 teaspoon turmeric
Equipment:
pressure cooker
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. 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.
3. Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
4. Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.
Nutrition Information:
covered percent of daily need
