Easy Lentil Recipe - Mung Bean Curry

This lentil recipe is one among easy Indian cooking recipes. It is also one of the quick cooking recipes. It can be made using any kind of whole lentils or beans such as mung beans, red lentil (masoor), cow pea, chick peas etc. It is served with steamed Rice or roti.

If you wish, You can add any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, cabbage, knolkol, raddish etc. you can use any one or a mix of these vegetables.

You can make it as thick or thin as you wish, depending on if you want to serve it with rice or roti bread.

I am using mung beans, onions and tomatoes in the following recipe.

Ingredients to make 4-5 servings:

Mung Bean - 1 cupOnions - 2 medium sized or  1 cup choppedTomatoes - 2 medium sized or 1 cup choppedTamarind - a lime sized ballCoriander powder - 1 tea spoonCumin seed powder - 1 tea spoonGaram Masala powder - 1 tea spoonRed chilli powder - ? tea spoon or according to taste. Fresh Grated coconut - 2 tablespoonsCurry leaves - a sprig. Coriander leaves - 1 tbsp chopped. Salt - 1 tea spoon or to taste.sugar or jaggery - 1/2 teaspoonWater - 2-3 cups, depending on the consistancy you want.

Ingredients for seasoning:

Oil/ghee - 1 tspMustard seeds - 1 tspCumin seeds - 1 tspAsafoetida - 1 pinchTurmeric powder - ? teaspoon.

Preparation:

Wash and Soak mung beans in water for 30 minutes. This reduces cooking time if you are cooking directly. If you are using pressure cooker to cook, no need to soak. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.

Cooking Method:

Cook Mung bean in 2 cups of water till it is soft. If using pressure cooker, it will take the same time as rice. Heat oil in a deep pan. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes. Add 1 cup water. Add coriander, cumin powders. Add garam masala. Add cooked Mung bean to the mixture. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for 5 minutes. Add chopped coriander leaves.

Mung bean Curry is ready. Serve hot with rice or roti, bread.

Tips: You may use 1tbsp lime juice instead of tamarind pulp. If using lime juice, add it to the curry after the curry is cooked and the stove is off.

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