Gujarati Dry Mung Bean Curry Recipe

Name: Gujarati Dry Mung Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mung beans; 1 pinch baking powder; 1 tablespoon sunflower oil; 1 teaspoon mustard seeds; 2 teaspoons cumin seeds; 1/4 teaspoon asafoetida optional; 6 curry leaves; 1 tablespoon garlic minced; 2 chillies mediums hot, minced; 1 medium tomato chopped; 1/2 teaspoon turmeric; 1 tablespoon lemon juice or to taste; 1 teaspoon cinnamon powder; salt to taste; sugar to taste; 1/4 cup coriander chopped

Servings: persons

1 1/2 cups mung beans
1 pinch baking powder
1 tablespoon sunflower oil
1 teaspoon mustard seeds
2 teaspoons cumin seeds
1/4 teaspoon asafoetida optional
6 curry leaves
1 tablespoon garlic minced
2 chillies mediums hot, minced
1 medium tomato chopped
1/2 teaspoon turmeric
1 tablespoon lemon juice or to taste
1 teaspoon cinnamon powder
salt to taste
sugar to taste
1/4 cup coriander chopped

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. Saute 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.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups mung beans, 1 pinch baking powder, 1 tablespoon sunflower oil, 1 teaspoon mustard seeds, and more.

Yes, Gujarati Dry Mung Bean Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gujarati Dry Mung Bean Curry

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