Whole Mung Beans Curry / Mung Beans Curry

After a break I am back to blogging and this month is going to be special.My blog baby turned 6 this month and I am participating in  mega marathon of Blogging Marathon edition.

Some of you may know,a group of bloggers participate in a monthly event Blogging Marathon.From 2013 on wards we do participate in 2 mega marathon events happening in the month of April and September.
In this special edition,bloggers who are participating,post the recipes for whole month(26 days) with Sundays off with the themes given.

For this mega marathon the theme given is Protein rich Dishes with no sub themes.The sub themes are personal preference and I chose to share each week with different set of ingredients.

For this week I am sharing the recipes made with Legumes and Lentils.Legumes and lentils are high source of vegetarian protein.

Coming to day 1 of protein rich dishes with lentils and legumes is a curry made with whole mung beans.I have limited the use of spices,so that my kids can enjoy with no complaints.

This curry is simply comforting and delicious to eat as such like a soup or with rice and roti.
I paired it with basmathi rice along with some papads for kids and I had a bowl of this curry along with some fruits.

                                                             

                                                            

                                      Whole Mung Beans Curry/Mung Beans Curry

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 20 minutes

   Serves ~ 3-4

  Ingredients

Ingredient	Quantity
Whole mung beans/Pachai Payiru	1 cups
Turmeric powder/manjal podi	1/4 tsp
Onion(finely chopped)	2 tbs
Garlic(finely chopped)	3-4 cloves
Curry leaves /karivepillai	few leaves
Coriander leaves/kothamalli	as needed(finely chopped)
Salt	to taste
Oil	3 tsp

 Saute and grind to a fine paste

Ingredient	Quantity
Onion(roughly chopped)	1 (medium size)
Tomato(roughly chopped)	1 (medium size)
Red chilly/varamilagai	3-4
Coriander seeds/dhaniya	1 tbs
Coconut(grated)	1-2 tbs
Cumin seeds/jeeragam	1 tsp

  For the Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

   

   Method 

• Wash and cook the whole mung beans with enough water along with a pinch of salt in a pressure cooker until soft (not mushy,it should hold the shape).

•  Meanwhile in a pan heat a tsp of oil,crackle the cumin seeds and add the red chilly,coriander seeds.Fry it for 30 seconds.Now add in the onion and saute it till transparent.Then goes in tomato and grated coconut.

• Saute it until the tomato is mushy.Put off the flame,after cooling take the mixture in a blender jar and grind it to a smooth paste.

• Add the ground paste to the cooked mung beans and turn on the flame.Add around a cup of water and let it cook.Meanwhile in a pan take the remaining oil and crackle the cumin seeds,add in the red chilly and asfoetida.Ti this add the finely chopped onion,garlic and curry leaves.

• Saute it for a minute and put off the flame.Add it to the boiling mung beans, add in some chopped coriander leaves and mix it well.Put off the flame.

•  Serve it  with roti or rice.

• A tsp of ghee can also be added along with the oil while tempering.
• Here I didn't soak the beans but with extra few whistles,it cooked very well.
• If you are using the soaked beans then cook it for one whistle in the pressure cooker.
• Consistency can be adjusted with water.

Enjoy.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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