Gujarati Dry Mung Bean Curry
Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has 376 calories, 20g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.64 per serving. A mixture of baking powder, cumin seeds, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 3 fans. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Gujarati Dry Mung Bean Curry, Gujarati Dry Mung Bean Curry, and Uncle Bill's Mung Bean Curry are very similar to this recipe.
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
Cooking in Steps
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1Wash 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.
baking powder
mung beans
water
pressure cooker -
2Drain 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.
mustard seeds
curry leaves
cumin seeds
asafoetida
chili pepper
garlic
cooking oil
frying pan -
3Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
mung beans
tomato
turmeric
-
4Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.
ground cinnamon
lemon juice
coriander
sugar
salt
