Traditional Gujarati Moong Curry Recipe | How to Make Gujarati Mung | Best Mung Curry

Moong beans (also called Mung) are known to be very nutritious, a great source of vitamins, minerals and also have a lot of protein. But did you know that they are also easy to digest?

Indians generally eat moong bean curry on Mondays to give the digestive system a break after a weekend of eating rich foods.

This Gujarati moong bean curry is a light and simple dish that is packed with flavour! I make it using a method that has been passed down for many generations in our family, the Master family.

The tempering method we use infuses the moong with so much flavour it will delight your taste buds. So give this recipe a try. You'll definitely want to make it a regular dish in your home!

https://youtu.be/Z_Sc7CR1Kts

And all the ingredients should be available in your local Indian shop.

Tip: This dish freezes well too. Just let the curry cool completely, place in a container. Smooth the top of the moong then place a piece of cling-film on it so you don't get ice crystals forming. Then cover with the lid and freeze. To defrost, remove the cling-film then defrost in the microwave or place on the counter for a few hours then reheat. Add water to adjust consistency if needed. Garnish with fresh coriander before serving.

Gujarati Moong Curry Recipe Serving 3-4 People

Cooking Time: 1 hour 15 mins (approx)

INGREDIENTS:

· 8oz / 1 Cup / 227g Whole Green Moong Beans

· 2 Pints / 4 Cups / 32 fl. oz. Water + 1 Cup /8 fl. oz. Boiling Water for later

· ¼ Cup /2 fl. oz. Cooking Oil

· 1 Dry Red Chili

· 4 Curry Leaves

· 1 tspn Salt

· ¾ tspn. Hing /Asafoetida

· ¼ tspn. Turmeric

· ½ tspn. Coriander-Cumin Powder (Dhana-Jeeru)

· 3 Cloves Garlic, Crushed

· 3cm Piece Ginger, Grated

· 3 Green Chillies, Slit in Half

· ¼ Cup Coriander (Cilantro), Coarsely Chopped

· 3 Medium, Red, Ripe Tomatoes, Chopped Finely

· 1cm Piece Ginger, Julienned

METHOD:

Place a pan with the 2 pints water to heat up.

Wash 1 Cup Moong Beans in cold water and drain. Add to the water on the stove.

Boil moong beans (without salt) until it is nearly cooked, about 50-60 minutes total. Check at 30 minutes and add 1 cup boiling water as needed.

While the Moong Beans are cooking, I suggest you prepare a plate of the following spices to be added to the tempering: 1/4 tsp Turmeric, 1/2 tsp Coriander-Cumin powder, 3 Garlic Cloves (crushed), 3 cm Ginger (grated), 3 Green Chillies (slit) and 1/4 Cup chopped Fresh Coriander (Cilantro).

Also, finely chop 3 Medium Tomatoes and keep them aside in a bowl (they will release juices once chopped)! And julienne a 1cm piece of Ginger for the final garnish and keep aside.

The Moong Beans should be cooked within the 50-60 minutes total cooking time. Add 1 tsp Salt once it is cooked.

For the tempering, heat 1/4 Cup Oil in new pan large enough to fit the cooked moong.

Add 1 Whole Dry, Red Chili and 4 Curry Leaves. Let it sizzle but not go brown.

Add 3/4 tsp Hing/Asafoetida and let it sizzle for a few seconds.

Add the spices prepared in the plate above. Stir fry these spices for a minute but don't let them go brown.

Add the chopped tomatoes and cook until they soften up completely.

Then add the cooked moong and stir. Adjust seasoning by adding a little more salt if needed & more freshly chopped Coriander (Cilantro) if desired. Let this mix simmer for about 3 minutes.

Finally, turn off the heat and add the julienned Ginger.

Serve with hot Roti & enjoy.