Mung Bean Curry
The secret to making authentic Gujarati mung bean curry is a pinch of cinnamon.
- 220g dried mung beans
- 1 medium tomato, chopped
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- Salt to taste
- Sugar to taste
- Handful fresh coriander, chopped
- 1 small pinch baking powder
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 1/4 tsp asafoetida (optional)
- 5-6 fresh curry leaves
- 1 tbsp garlic, minced
- 2 medium hot chillies, minced
In Indian culture, mung beans are said to bring good luck, health and prosperity. Raw, they’re thrown into fires at wedding ceremonies and offered to the gods during auspicious occasions. Why did they become a symbol of good luck? Mung beans make up a huge part of the Indian diet because they’re inexpensive and they sustain the body. They’re also a great source of protein and most importantly, when cooked with the correct balance of spices, they’re absolutely delicious!
Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until tender. If you have a pressure cooker that's about 6-7 whistles. 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. Saute until aromatic.
Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up too much as you stir.
Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.
Throw in the chopped coriander, mix again and serve with hot, buttery chapattis and plain yogurt.