MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gujarati (Mung Bean Curry)
Categories: Indian
Yield: 4 Servings

1 c Whole green moong beans
-(227 g)
4 c Water
1 c Water; boiling, for later
1/4 c Cooking oil
1 Dry red chili
4 Curry Leaves
1 ts Salt
3/4 ts Asafoetida (Hing)
1/4 ts Turmeric
1/2 ts Coriander-cumin powder
-(Dhana-jeeru)
3 cl Garlic; crushed
1 Ginger piece (3 cm); Grated
3 Green chillies; slit in half
1/4 c Coriander; coarsely chopped
3 md Ripe tomatoes; chopped
-finely
1 Ginger piece (1 cm);
-julienned

Cooking time: 1 hour 15 minutes (approximate)

Place a pan with 4 c 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.

Recipe by Vas Master

Recipe FROM:
<https://www.milhaan.com/post/traditional-gujarati-moong-curry>

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