Ingredients
- Half cup green mung (green gram)
- 2 tbsp oil of your choice (we use vegetable oil)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 medium-sized tomato, diced
- 1/2 tsp turmeric/hardar
- 3 cloves garlic, diced or crushed
- 2 tsp ground cumin & coriander powder
- 1 & 1/2 inches crushed ginger
- 1 tsp crushed or finely chopped chillies
- A handful of curry leaves/limbdo
- A small handful of chopped fresh coriander
Preparation
1. If you are using a pressure cooker, rinse the mung and cook in the pressure cooker with a little salt for 15-20 mins. If you aren't using a pressure cooker, you will need to soak the mung beans in water overnight and then boil them well just before you want to make this dish. Make sure you wash them after soaking as the boiled water will also be added to the dish.
2. In a deep pan, add the oil and let it heat up. Add a few mustard seeds to check it is ready. If they start to sizzle, add the rest of the mustard seeds, and wait for them to start popping. This can get a bit violent so keep the lid close by!
3. Now add the cumin seeds and asafoetida, and immediately add the limbdo and garlic. Grab a wooden spoon and give the garlic a good stir and then add the mung, with any water that you used to boil it in. Stir it well so the garlic is mixed in with the mung.
4. Add the tomatoes, all the spices and ginger and garlic and let this cook with the lid on for 10 minutes. Now remove the lid and have a taste, adding salt per taste and any other spices it may need more of. The main flavour is of the actual mung so be sure not to over-spice. Let this cook for a further 10-15 minutes without the lid and then take off the heat and enjoy.
This can be enjoyed with rice or rotli (chappatis) and Sambharo.
