Mung Bean Curry

🛒 Ingredients

• Split Mung Beans (Moong Dal) 200 g · 690 kcal
• Vegetable Oil 27 g · 240 kcal
• Onion, chopped 150 g · 60 kcal
• Tomato, chopped 120 g · 20 kcal
• Ginger-Garlic Paste 15 g · 15 kcal
• Green Chili, chopped 5 g · 2 kcal
• Turmeric Powder 2 g · 7 kcal
• Cumin Powder 3 g · 10 kcal
• Coriander Powder 3 g · 8 kcal
• Red Chili Powder 2 g · 6 kcal
• Garam Masala 2 g · 8 kcal
• Fresh Cilantro, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse split mung beans thoroughly and soak in water for at least 30 minutes, or up to 2 hours. Drain the water and set aside.
2. Heat vegetable oil in a pot or pressure cooker over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
3. Add ginger-garlic paste and green chili; cook for 1-2 minutes until fragrant. Stir in chopped tomatoes and cook until softened and the oil separates, about 5 minutes.
4. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 1-2 minutes, stirring constantly, adding a splash of water if needed to prevent burning.
5. Add the soaked and drained mung beans to the pot, along with 700ml of water and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or pressure cook for 2-3 whistles until the beans are tender.
6. Stir in garam masala and simmer for another 2-3 minutes to allow flavors to meld. Garnish with fresh chopped cilantro before serving hot with rice or flatbread.