- 220g dried mung beans
- 1 medium tomato, chopped
- 1/2 teaspoon turmeric
- 1 tablespoons of fresh lemon juice
- 1 teaspoon ground cinnamon
- Salt to taste
- Sugar to taste
- Handful fresh coriander, chopped
- 1 small pinch baking powder
- 1 tablespoons of sunflower oil
- 1 teaspoon mustard seeds
- 2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (optional)
- 5-6 fresh curry leaves
- 1 tablespoons of garlic clove, minced
- 2 medium hot chillies, minced
In Indian culture, mung beans are stated to create best of luck, health insurance and success. Raw, they’re tossed into fires at wedding events and provided to the gods during auspicious occasions. Why did they become symbolic of best of luck? Mung beans constitute an enormous area of the Indian diet because they’re affordable plus they sustain your body. They’re also a great resource of protein and more importantly, when cooked using the correct balance of spices, they’re absolutely scrumptious!
Wash the mung beans and boil them in lots of warm water having a pinch of baking powder until tender. For those who have a pressure oven that's about 6-7 whistles. Drain and hang aside.
Inside a large pan heat the oil and add some mustard seeds (wait to allow them to pop) adding the cumin seeds, asafoetida, curry leaves, garlic clove and chillies. Saute until aromatic.
Add some tomato plants, turmeric and mung beans and prepare for 2 minutes. Take care not to mash up an excessive amount of while you stir.
Add some salt, sugar, fresh lemon juice and cinnamon powder and prepare for any further two minutes.
Toss in the chopped coriander, mix again and serve with hot, buttery chapattis and plain yogurt.