Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Tasty Gravy Curry in Just 40 Minutes
Mung beans (green gram) are nutritionally balanced legumes that are packed with nutrients, including vitamins, minerals, and beneficial enzymes. Cooked mung beans are soft and tasty. Mung bean curry makes a lovely side dish with jawar roti, poori, chapati, paratha, etc.
This curry is a quick and easy recipe—you can prepare it in just 40 minutes. The roasted ginger, garlic, and onions impart an irresistible flavor, and the roasted tomatoes provide a nice tanginess. I hope you enjoy this recipe!
|Prep time||Cook time||Ready in||Yields|
- 1 heaped cup dried green gram (mung beans), soaked in water for 2 hours and cooked with water
- 4-5 garlic cloves, finely chopped
- 1/2-inch piece ginger, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 3-4 curry leaves
- 1 onion, finely chopped
- 2 tomatoes, finely chopped or crushed
- 1 green chili, finely chopped
- 2 tablespoons finely chopped coriander leaves
- 1/2 teaspoon sugar (optional, to balance the taste)
- 3-4 teaspoons oil
- 1 teaspoon red chili powder
- 2 pinches turmeric powder
- 1/4 teaspoon dry mango powder (amchur powder)
- 1/2 teaspoon garam masala powder
- 1 1/4 teaspoons salt, or to taste
- Onion slices, for garnish
- Wash the dried green gram (mung beans) and soak in water for 2 hours. Add some salt to taste. Cook it in a pressure cooker up to 4 whistles and simmer about 6-8 minutes. By this time, the green gram should be cooked. When the pressure releases naturally, open the cooker lid and take out the container. Set aside.
- Heat oil in a deep-bottomed pan. Throw in the mustard seeds and allow them to pop.
- Add the cumin seeds and curry leaves. Let the cumin crackle.
- Add the chopped ginger and garlic. Saute over medium heat until you get a nice aroma from the roasted garlic.
- Throw in chopped onions and green chilies. Saute the mixture until the onions become pinkish and translucent.
- Add the chopped tomatoes (or tomato pulp) and salt. Cook the mixture for 4-5 minutes on high heat while stirring occasionally. Afterward, reduce heat.
- Add the turmeric powder, garam masala powder, amchur powder, and red chili powder. Saute for 1 minute.
- Add cooked mung beans with its water, sugar, and remaining salt. Add 1 cup of water. Continue to cook the mixture for 2 minutes. Turn off heat. Add chopped coriander leaves and mix well.
- Transfer the curry to a serving bowl. Garnish with chopped coriander leaves and onion slices. Serve with roti, chapati, jawar roti, poori, paratha, etc. Enjoy!