Gujarati Dry Mung Bean Curry

4 steps · 45 min total

1. 01

   Boil Mung Beans

   Rinse the mung beans thoroughly, then boil them in plenty of hot water with a small pinch of baking powder. Cook until they're al-dente — tender but still holding their shape. If you're using a pressure cooker, that's about 6-7 whistles. Drain the cooked beans and set them aside.

2. 02

   Bloom Spices

   In a large pan, heat the 1 tablespoon sunflower oil over medium heat. Add the 1 teaspoon mustard seeds and wait for them to start popping. Once they do, quickly add the 2 teaspoons cumin seeds, asafoetida, 6 curry leaves, 1 tablespoon garlic, and 2 medium chillies.

   Sauté, stirring constantly, until the spices are fragrant and the garlic is lightly golden, being careful not to let anything burn.

3. 03

   Add Tomatoes and Beans

   Stir in the 1 medium tomato and 1/2 teaspoon turmeric. Add the drained mung beans and cook for 2 minutes, gently stirring to combine everything without mashing the beans.
4. 04

   Season and Finish

   Season the curry with salt and sugar to taste, then stir in the 1 tablespoon lemon juice and 1 teaspoon cinnamon powder. Continue to cook for another 2 minutes, allowing the flavors to meld.

   Finally, stir in the 1/4 cup chopped coriander just before serving.