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.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •1 small pinch baking powder
- •2 medium chillies
- •1 teaspoon cinnamon powder
- •0.3 cup coriander
- •2 teaspoons cumin seeds
- •6 curry leaves
- •1 tablespoon garlic
- •1 tablespoon lemon juice or
- •1.5 cups mung beans
- •1 teaspoon mustard seeds
- •4 servings salt
- •4 servings sugar
- •1 tablespoon sunflower oil
- •1 medium tomato
- •0.5 teaspoon turmeric
Directions
Wash 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.
Drain 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.
Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.
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