Mung bean gravy
Mung curry
Ingredients :
Oil : 3 tblsp
Cinnamon : 2 inch piece
Cloves : 5 - 6
Cardamom : 1 pod
Fennel seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Onion : 1 (medium)
Garlic : 7 - 8 cloves
Ginger : 1 inch piece
Tomatoes : 2 (medium)
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Pepper powder : 1/2 tsp
Kashmiri chili powder : 2 tsp
Potato : 1 medium (optional)
Mung beans : 1 cup
Water : 3 cup
Kasuri methi : 1/2 tsp
Fresh coriander : handful
Salt : to taste
Sweetener : to taste (optional)
Procedure :
Wash the mung beans and soak them in water overnight. You could use them without soaking as well, if you had not pre planned.
Heat oil in a pressure cooker, add cinnamon, cloves, cardamom and fry them until aromatic; then add fennel seeds and cumin seeds.
Mean while chop the onions finely, mince the ginger and garlic and add them into the cooker.
Saute till the onions are light brown in colour. Then add finely chopped tomatoes and cook till they become mushy.
Then add the powdered spices- chili, turmeric, coriander, cumin and pepper and mix everything well and sauté for a minute.
To this add the soaked mung beans after draining their water (and chopped potato) and add three cups fresh water and pressure cook it over high flame until three whistles. (If you are using unsoaked mung then cook it for another 10 minutes on low flame.)
Finally add chopped coriander and salt to taste. Add water if required, to adjust the desired consistency.
Serve with rice or chapati.
🙏 Thankyou for viewing 🙏
Related recipes:
Comments
Post a Comment