Green Mung Bean curry is one of the traditional Gujarati dishes that is cooked for breakfast to eat with khakhra, lunch/ dinner to eat with roti, paratha, bhakhri or goes well just with plain rice…
Serving: 4 People
Ingredients:
1 cup mung beans (washed & soaked in 3 cups of water for 2-3 hours)
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp coriander powder
red chili powder to taste
salt to taste
2 tbsp grated jaggery
3 cups water
1 tbsp lemon juice
Method:
- Remove the water from soaked mung beans.
- In a pressure cooker, add oil on medium flame. Once the oil is hot, add mustard seeds. Let it splutter. Then add asafoetida and turmeric powder.
- Add mung beans and water.
- Add coriander powder, red chili powder, jaggery, salt, and lemon juice. Let it boil for 1-2 minutes.
- Close the pressure cooker and cook it for 3 whistles. Then, turn off the stove. Let it cool down. (If mung is undercooked, cook it for 1 more whistle, make sure it has enough water in it.)
- If you need more gravy, add little water, adjust salt, jaggery or lemon juice and let it boil for 2-3 minutes without the cooker lid on medium flame.
- Mung Beans Curry is ready to serve!
