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
1 small pinch
red chilli
2 medium
ground cinnamon
1 tsp
cilantro
0.25 cup
cumin seeds
2 tsps
curry leaves
6
garlic
1 Tbsp
lemon juice
1 Tbsp
mung beans
1.5 cups
mustard seeds
1 tsp
salt
4 servings
sugar
4 servings
sunflower oil
1 Tbsp
tomatoes
1 medium
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:
Carbs
66 g
Fat
5 g
Protein
19 g
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