Moong Bean Curry



1 cup moong beans- soaked for 4 hours.
1 medium onion, finely chopped
1/3 cup oil
1 tsp Supreme Mustard Seeds
1 tsp Supreme Cumin Seeds
10 Supreme curry leaves
2 green chillies, finely chopped
1 tomato, finely chopped
½ tsp Supreme Ginger Garlic Paste
1 tsp Supreme Chilli Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Turmeric Powder
Salt to taste
2 cups water
Chopped coriander to garnish


Drain the moong beans and add to a saucepan. Fill it with water and bring to a boil over high heat. Then reduce heat to medium and boil until cooked through and tender. In the meantime heat oil in a pot over medium heat. Add mustard seeds and cumin seeds once they start to splutter then add curry leaves. Cook for a minute then add onions and chopped green chillies. Sauté until brown then add ginger garlic paste. Cook for 1-2 minutes then add chilli powder, cumin powder, coriander powder, turmeric powder and salt. Stir well and cook the spices for 1-2 minutes (add a splash of water, if needed to prevent spices from burning.) Now add chopped tomatoes, stir well and simmer until tomatoes cook down and soften. Once the moong beans are cooked, drain them and add to the curry along with 2 cups of water. Check seasoning and bring to a boil then reduce heat to low, cover and simmer for 20 minutes, until curry has thickened. Garnish with chopped coriander and serve with steamed basmati rice.

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