Hello foodies! Hope all is well. Today's cooking is one of my family's favourite meal mung beans.
Lentils, mung beans are all from the legume family.
There are different ways how to cook mung beans Country by country. But all are with the distinct taste and flavorful.
Mung beans is a very nutritious food during pregnancy. A brain booster for children and a good and inexpensive source of protein among vegans and health conscious people.
To cook this curry; here is my own version mung beans indian style curry.
Ingredients:
Mung beans 1 cup
Fresh shreded coconut 4tspn.
Inion 1 medium
Ginger & turmeric grated( 1 inch each)
Garlic 3pcs.
Tomatoes 2pcs. Medium
Mint leaves 1 sprig
Curry leaves 1 sprig
Coriander leaves
Spices:
Coarse fennel and cumin seed 1tbspn each
Chili powder 1/2 tbspn
Garam masala 1/4 tbspn
Salt
Procedure as pictures below.
Boiled Mung beans.
Chopped all ingredients
Coarse cumin & fennel seed
Heat oil in the pan. Add in Cumin & fennel. Saute for few seconds, then add onion, continue saute for 1 minute.
Add in shreded coconut, saute till brown.
Add curry leaves, continue to fry.
Its important to cook the coconut very well, as it will give more flavor to the curry. The color of the coconut should be like this.
Add in chili powder , coriander powder and garam masala powder. Stir till the raw smell of masala goes
Add in salt continue Saute.
Blender the coconut masala adding a little bit of water.
In another pan. Heat oil. Add in ginger, garlic and turmeric and curry leaves. Saute till the raw smell goes.
Add in mint leaves & chili. Continue to stir.
Add in boiled mung beans. Stir for 1 minute
Add in tomatoes. Continue to stir.
Add in coconut masala paste. Stir.
Simmer for few more minutes. Occasionally stir.
Simmer for few more minutes. Occasionally stir.
Finally, Add coriander leaves.
Stir to cook coriander leaves.
this is how I cook my own version of mung beans indian style curry. This curry is served with rice or chappati, flat bread.
Thank you very much!
Happy eating
