Mung bean Curry

Name: Mung bean Curry
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3/4 cup mung beans; 1/2 cup mini soya chunks; 1 medium onion chopped; 5-7 fresh shallots; 1.5 Tsp grated ginger garlic; 1/2 cup chopped carrot; 3/4 cup chopped tomatoes; 1/2 Tsp kashmiri red chilli powder; 1/4 Tsp turmeric powder; Salt as per taste; 1 Tbsp homemade masala powder; 1/5 Tsp crushed black pepper; 2 Tbsp mustard oil; 1 Tsp ponch phutan

Dr.Madhumita Mishra @FoodTalking

Odisha

#ga24
#mungbean
#week3
#innovative
Mung beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, antioxidants, and nutrients that may help reduce blood pressure, LDL cholesterol levels, and heart disease risk.

Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

I have prepared an innovative and amazing recipe which is easy to cook, delicious to eat and has lots of health benefits too. I have used local harvested green mung beans along with soya chunks, veggies and spices. The recipe goes well with roti, poori, paratha and steamed rice.

Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

Dr.Madhumita Mishra @FoodTalking

Odisha

Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

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Ingredients

30 minutes

3 servings

3/4 cupmung beans
1/2 cupmini soya chunks
1medium onion chopped
5-7fresh shallots
1.5 Tspgrated ginger garlic
1/2 cupchopped carrot
3/4 cupchopped tomatoes
1/2 Tspkashmiri red chilli powder
1/4 Tspturmeric powder
Salt as per taste
1 Tbsphomemade masala powder
1/5 Tspcrushed black pepper
2 Tbspmustard oil
1 Tspponch phutan

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Steps

30 minutes

1

Clean wash and soak mung in enough water for 2-3 hours. Boil in a pressure cooker. Soak soya chunks in hot water till swell up. Discard water and mix salt, turmeric and a pinch of cayenne pepper powder. Set aside.
2
3
4

Heat oil and splutter ponch phutan. Fry both chopped onion and shallots. When onion is done, add crushed ginger and garlic. Saute till aromatic.
5

Mix marinated soya chunks, chopped carrot, homemade masala powder, crushed black pepper. Mix well the masala.
6

Next add chopped tomatoes, 2 Tsp water, mix well. Cook covered on low flame till aromatic and tomatoes are mushy.
Now mix the boiled mung beans with masala for 3 minutes. Serve hot and enjoy with steamed rice and/roti
7

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Dr.Madhumita Mishra @FoodTalking

on February 23, 2024 16:25

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.