Gujarati Dry Mung Bean Curry

Name: Gujarati Dry Mung Bean Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Baking Powder (1 small pinch baking powder); 2 pieces Chilli (2 mediums hot chillies, minced); 1 tsp Cinnamon (1 teaspoon cinnamon powder); ¼ cup Coriander (1/4 cup chopped coriander); 2 tsp Cumin Powder (2 teaspoons cumin seeds); 6 pieces Curry leaves (6 curry leaves); 1 tbsp Garlic (1 tablespoon garlic, minced); 1 tbsp Lemon (1 tablespoon lemon juice or to taste); 1 ½ cup Mung Beans (1 1/2 cups mung beans); 1 tsp Mustard Seeds (1 teaspoon mustard seeds); 0 pieces Table Salt (Salt to taste); 0 pieces Granulated Sugar (Sugar to taste); 1 tbsp Sunflower Oil (1 tablespoon sunflower oil); 1 piece Tomato (1 medium tomato, chopped); ½ tsp Ground Turmeric (1/2 teaspoon turmeric)

25 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

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.
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.
3Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
4Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.