Usha Singh
The past week has been crazy with all the wedding preperations and etc, thankfully the first half of the functions are over and done with and now it is just the wedding on the 10th April and then my home and time is mine. I have really indulged in foods that i would normally not eat on a regular basis, so today i am going to make a hearty mung bean curry with sambals and i thought i would share this with all of my fellow bloggers.
Green Mung
250ml of green mung beans soaked in boiling water for about 30 minutes
5ml chilli powder
5ml cumin powder
5ml coriander powder
2ml turmeric
65ml finely chopped onions
2-3 curry leaves
1-2 dry chillies
7ml garlic and ginger paste
5ml salt
15ml cooking oil
100ml grated tomatoes
50ml chopped coriander
Method
- Wash the soaked green mung and put to boil with enough water to cover the content
- While the green mung is cooking add the powder spices and allow to cook till tender (35-40minutes)
- In a separate pot heat oil and add the chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes and then add the grated tomatoes-lower heat and allow to simmer for 10minutes
- Once the green mung is cooked add to the tomato mixture season with salt and allow to simmer for another 10minutes
- Garnish with chopped coriander and serve warm with rice or rotis, pappadums and sambals
Notes
Should you want to use a conventional pressure cooker instead of the long cooking method:-
- Heat oil in the pressure cooker, add chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes, and then add the grated tomatoes and the chilli, cumin, coriander and turmeric powder and allow to simmer for about 2minutes
- Wash the green mung and add to the tomato mixture and close the pressure cooker and allow to cook for 10minutes or 3 whistles
- Once the mung is ready, season with salt and garnish with coriander and serve with rotis, papadamums and sambals
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