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

Moong beans (also know as 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 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 this a regular dish in your home!

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, 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 the 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.

Moong beans should be cooked with 50-60 minutes total cooking time. Add the salt when it is cooked.

Heat 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 the hing/asafoetida and let it sizzle for a few seconds.

Add the turmeric, coriander-cumin powder, garlic, ginger chillies and coriander. Stir fry for a minute but don't let it go brown.

Add the 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 & coriander 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.