Green mung bean curry, also known as Green moong dal or Sabut moong dal is a vegan and gluten-free recipe from India. This light and simple dish is made using whole mung bean (green gram) which has a very high significance in the ayurvedic diet.
1tablespooncooking oilnon vegans may use ghee (clarified butter) in this recipe
5cupswateradjust to get the required consistency.
Instructions
Wash and soak the whole mung beans in water for at least an hour.
After an hour, put the soaked beans into a pressure cooker. Add around 5 cups of water, a dash of salt, and turmeric powder. Mix. Put on the lid and cook on medium flame till 5 whistles.
Heat oil in a cooking pot. Add cumin seeds, and saute for a few seconds or until they become fragrant.
Add garlic and cook until its raw smell goes away.
Add chopped onion. Cook until it starts turning brown.
Add coriander powder and red chili powder. Saute for around 30 seconds.
Next, add tomatoes, green chilies, and some salt. Cook until the tomatoes turn mushy.
Pour cooked beans, chopped ginger, and cilantro. Mix. If the curry is too thick, add some boiling water and then cook for around 2 minutes. Switch off the stove.
Finally, add lime juice and more chopped cilantro.
Notes
Sometimes, you may find debris in packed lentils and beans. Before washing, spread them on a plate, quickly check and remove the debris, if any.
The no. of whistles required to cook beans in a pressure cooker may vary depending upon a lot of factors like the capacity of the pressure cooker you are using, the quality of beans, how long have you soaked them, and even the altitude of the place you are cooking. Start with 4 whistles on medium flame, if they are not cooked, cook for another 1-2 whistles.
If you don't have time to soak mung beans, you can cook them directly but increase the no. of whistles to around 6.
If adding more water to adjust the consistency of cooked beans, add hot water.
More recipe tips and tricks are given within the post above, please follow them to make this recipe.