Gujarati Dry Mung Bean Curry Recipe

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.

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, 6 curry leaves, 1 tablespoon garlic, and 2 medium chillies.

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

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, letting the spices and lemon brighten the dish.

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