Gujarati dry mung bean curry
Gluten free
Dairy free
Vegetarian
Vegan

Gujarati dry mung bean curry

A flavorful Gujarati Dry Mung Bean Curry that is gluten-free, dairy-free, and suitable for lacto-ovo vegetarian and vegan diets. This recipe is a typical dish from Indian cuisine and is rich in protein. It is best enjoyed as a main course, making it a great option for a traditional holiday meal.

Ingredients

baking powder

baking powder

1 small pinch

red chilli

red chilli

2 medium

ground cinnamon

ground cinnamon

1 tsp

cilantro

cilantro

4 g

cumin seeds

cumin seeds

2 tsps

curry leaves

curry leaves

6

garlic

garlic

1 Tbsp

lemon juice

lemon juice

1 Tbsp

mung beans

mung beans

310.5 g

mustard seeds

mustard seeds

1 tsp

salt

salt

4 servings

sugar

sugar

4 servings

sunflower oil

sunflower oil

1 Tbsp

tomatoes

tomatoes

1 medium

turmeric

turmeric

0.5 tsps

Method

  • 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.

Nutrition:

375 kcal

Carbs

66 g

Fat

5 g

Protein

19 g

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