Gujarati Dry Mung Bean Curry

Heat the cooking oil in a large pan over medium heat. Add the mustard seeds and wait for them to pop, then stir in the cumin seeds, asafoetida, curry leaves, minced garlic, and sliced chili peppers, sautéing until fragrant.

Ingredients

15 mL of Cooking Oil

5 mL of Mustard Seeds

5 mL of Cumin Seeds

½ mL of Asafoetida

8 pieces of Curry Leaves

2 cloves of Garlic

1 piece of Chili Pepper

5 mL of Coriander Leaves

Equipment

Frying Pan

Gently fold in the diced tomatoes, turmeric, and the cooked mung beans. Cook for two minutes, stirring carefully to avoid mashing the beans.

Ingredients

240 mL of Mung Beans

1 piece of Tomato

2½ mL of Turmeric

Equipment

Frying Pan

Wooden Spoon

Season with salt, sugar, lemon juice, and ground cinnamon. Continue to cook for another two minutes to allow the flavors to meld.

Ingredients

5 mL of Salt

5 mL of Sugar

15 mL of Lemon Juice

1¼ mL of Ground Cinnamon

Equipment

Frying Pan

Remove from heat, garnish with fresh coriander leaves, and serve immediately.

Ingredients

240 mL of Curry Leaves

30 mL of Coriander Leaves