Chhuta mung beans

Name: Chhuta mung beans
Cuisine: British
Ingredients: 1 cup mung beans; 2 tablespoon oil; leaves Few curry; 1 teaspoon mustard seed; 1/2 teaspoon cumin seeds; 1/4 teaspoon asafoetida; 1 teaspoon ginger paste; 1 teaspoon green chilli paste; 1 teaspoon chilli powder; 1 tablespoon cumin and coriander powder; 1/2 teaspoon turmeric powder; Salt to taste; 1 tablespoon lemon juice; 1 teaspoon sugar; 1/2 teaspoon amchur powder; 1 cup water; 1 tablespoon finely chopped coriander

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Being a vegetarian I like mung beans as they are rich in vitamins and minerals. These beans are one of the best plant-based sources of protein and also rich in amino acid.

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Being a vegetarian I like mung beans as they are rich in vitamins and minerals. These beans are one of the best plant-based sources of protein and also rich in amino acid.

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Ingredients

1 cupmung beans
2 tablespoonoil
leavesFew curry
1 teaspoonmustard seed
1/2 teaspooncumin seeds
1/4 teaspoonasafoetida
1 teaspoonginger paste
1 teaspoongreen chilli paste
1 teaspoonchilli powder
1 tablespooncumin and coriander powder
1/2 teaspoonturmeric powder
Salt to taste
1 tablespoonlemon juice
1 teaspoonsugar
1/2 teaspoonamchur powder
1 cupwater
1 tablespoonfinely chopped coriander

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Steps

1

In a bowl add mung beans and wash it thoroughly. Soak mung beans for 4 hours in hot water or preferably overnight.
Drain water from mung.
2
3

In a pressure cooker add oil, mustard seeds and cumin seeds. Once it starts crackling add asafoetida and curry leaves. Add in mung and add turmeric, salt and chilli powder. Mix well and sauté for 3 to 4 minutes.
4

Add 1 cup of water, ginger and chilli paste and close the lid of presser cooker. Cook 3 whistles. Turn off the gas and once the presser is released, open the lid and check if cooked. Add in amchur, sugar, garam masala, lemon juice and cumin and coriander powder. Mix well and garnish with coriander leaves. Enjoy with roti, puri, rice etc

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Cooksnaps

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Rekha Bapodra @rekhascooking

on January 11, 2023 10:33

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.