Indian · lunch

Gujarati Dry Mung Bean Curry

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

“Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has 376 calories, 20g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.64 per serving. A mixture of baking powder, cumin seeds, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 3 fans. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Gujarati Dry Mung Bean Curry, Gujarati Dry Mung Bean Curry, and Uncle Bill's Mung Bean Curry are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baking powdersmall1 small pinch
Chilliesminced2 medium
Cinnamon powder1 tsp
Coriander¼ cup
Cumin seeds2 tsp
Curry leaves6
Garlicminced1 tbsp
Lemon juice or1 tbsp
Mung beans1.5 cups
Mustard seeds1 tsp
Salt4 servings
Sugar4 servings
Sunflower oil1 tbsp
Tomatomedium, chopped1 medium
Turmeric½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

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 thats about 6-7 whistles.
2
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. Saut until aromatic. Obviously dont 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.

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