Gluten free

Dairy free

Vegetarian

Vegan

Gujarati dry mung bean curry

Name: Gujarati dry mung bean curry
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pinch baking powder; 2 medium red chilli; 1 tsp ground cinnamon; 0.25 cup cilantro; 2 tsps cumin seeds; 6 curry leaves; 1 Tbsp garlic; 1 Tbsp lemon juice; 1.5 cups mung beans; 1 tsp mustard seeds; 4 servings salt; 4 servings sugar; 1 Tbsp sunflower oil; 1 medium tomatoes; 0.5 tsps turmeric

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

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:

375 kcal

Carbs

66 g

Fat

5 g

Protein

19 g

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