Green Mung Bean Curry
|Whole green moong dal/Moong beans||1 Cup (16 tbs)|
|Tomatoes||1 , chopped|
|Mustard seeds||2 Pinch|
|Jeera/Cumin seeds||1⁄4 Teaspoon|
|Dry red chillies||3|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ginger||2 Inch, finely chopped|
|Cinnamon sticks||3 Small|
|Hing||2 Pinch (asafoetida)|
|Turmeric powder||2 Pinch|
Soak Moong Dal in 2 cups water overnight or for at least 8 hours. Pressure cook until moong beans turn tender (approx 3 whistles). Keep aside.
Heat a skillet. Add 3 tbs oil, when hot, add mustard seeds and allow them to splutter. Add cumin seeds, curry leaves, cloves, cinnamon sticks,dry red chillies (break them into halves),chopped onion, ginger and garlic.
Saute until onion begins to change color. Add chopped tomatoes, turmeric powder, salt, chilly powder and hing. Mix well. Cover and cook until tomatoes turn tender.
Add the pressure cooked moong bean. Cover and continue to cook for another 5 minutes. You may also mash some of the moong beans to get a thicker gravy.
Serve Hot with any Indian Flat Bread.