Moong Beans - Soupy / Dry
Ingredients
1 cup
Green moong beans
(washed)
2 medium
Tomatoes
(chopped)
2 tsps
Ground coriander/cumin mix
½ tsp
Red chili powder
1 tsp
Salt
(or to taste)
1 tsp
Sugar
(substitute 2 tsp gor or to taste)
½ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
⅛ tsp
Ground cloves
1 tsp
Lemon juice
Green onions
(finely chopped, for garnish)
Green coriander
(finely chopped, for garnish)
Instructions
1
Pressure cook moong beans with tomatoes and 3 cups of water for 6 whistles (15 minutes in IP).
2
Turn off heat and let cool.
3
Once the cooker is opened, add water as needed for desired consistency and stir, beans should be soft.
4
Add seasonings and stir.
5
In a saucepan, heat oil on medium for tempering, add dry red chilies.
6
As it browns, add mustard and cumin seeds.
7
Once crackled, add turmeric, hing and curry leaves.
8
Carefully pour the moong and stir.
9
Simmer for 10 minutes on low heat.
10
Garnish with green onions and green coriander.
11
Note: ¼ C finely chopped white onion can be sautéed in the tempering before adding moong beans.
12
Dry Moong: same as above except use 2 cups of water for pressure cooking, do not add tomatoes or additional water.
Add ¼ cup of finely chopped onions in the tempering.
Tempering
Ingredients
2 Tbsps
Oil
2 whole
Dry red chilies
½ tsp
Mustard seeds
½ tsp
Cumin seeds
¼ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)
8
Curry leaves