Gujarati Dry Mung Bean Curry

Gujarati Dry Mung Bean Curry

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 95.74
  • Health score: 100.00
  • Weight Watcher points: 11.00

Summary

Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has 376 calories, 20g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.64 per serving. A mixture of baking powder, cumin seeds, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 3 fans. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Gujarati Dry Mung Bean Curry, Gujarati Dry Mung Bean Curry, and Uncle Bill's Mung Bean Curry are very similar to this recipe.

Ingredients

  • baking powder
    baking powder1 small pinch
  • chillies
    chillies2 medium
  • cinnamon powder
    cinnamon powder1 teaspoon
  • coriander
    coriander0.25 cup
  • cumin seeds
    cumin seeds2 teaspoons
  • curry leaves
    curry leaves6
  • garlic
    garlic1 tablespoon
  • lemon juice or
    lemon juice or1 tablespoon
  • mung beans
    mung beans1.5 cups
  • mustard seeds
    mustard seeds1 teaspoon
  • salt
    salt4 servings
  • sugar
    sugar4 servings
  • sunflower oil
    sunflower oil1 tablespoon
  • tomato
    tomato1 medium
  • turmeric
    turmeric0.5 teaspoon
Instructions

Step 1

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.

Step 2

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.

Step 3

Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.

Step 4

Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.

Categories

Cuisines: Indian, Asian

Dish Types: lunch, main course, main dish, dinner

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: foodista.com

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