As promised, here is a recipe for a traditional, flavour-packed dry curry which pairs brilliantly with Gujarati Kadhi. If you know someone who is notorious for complaining about ‘boring old lentils’- or indeed you are that person, then I very much doubt you will feel the same way about this dish. Traditionally, the predominant flavours are garlic and a little cinnamon. Have I ever told you how amazing cinnamon is with lentils? I have now.
The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites!
1 ½ cups mung beans
1 small pinch baking powder
1 tbsp sunflower oil
1 tsp mustard seeds
2 tsp cumin seeds
¼ tsp asafoetida (optional)
5-6 curry leaves
1 tbsp garlic, minced
2 medium hot chillies, minced
1 medium tomato, chopped
½ tsp turmeric
1 tbsp lemon juice or to taste
1 tsp cinnamon powder
Salt to taste
Sugar to taste
¼ cup chopped coriander
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 that’s about 6-7 whistles. Drain and set aside.
2. 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. Sauté until aromatic. Obviously don’t let it burn.
3. Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
4. Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.
5. Throw in the chopped coriander, combine and serve.
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