YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

YELLOW MUNG BEAN CURRY (MUNG BEAN HUSKLESS)

• Serves: 3

• Prep Time: 20 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 cup yellow mung beans ( mung beans huskless soaked about 6 hours)

• 1 small onion chopped

• 3 tbsp sunflower oil (or any other cooking oil)

• 1 tsp whole cumin seeds

• 1 small tomato chopped

• 1/4 tsp turmeric powder

• 1/4 tsp cayenne

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp garlic paste

• 1/2 tsp ginger paste

• 1 1/2 tsp Himalayan salt

• 1 cup crushed tomatoes

• Juice of half a lemon

• 2-3 cups hot water

INSTRUCTIONS

In a medium sized pot, heat oil and saute onions till they are fragrant and golden brown. Add cumin seeds and saute for another minute. Add chopped tomatoes, turmeric, cayenne, ground coriander, ground cumin , garlic paste, ginger paste, salt and lemon juice. Keep stirring for five minutes till spices and tomatoes are cooked through. Add soaked, rinsed  and drained mung beans and cook for another five minutes. Add crushed tomatoes and continue cooking for two minutes. Add two cups of water and cook for 20-30 minutes on medium heat till mung beans are tender but not mushy.  If you need to add more water to make the curry saucy, add more water. Serve with roti or rice or just add on a salad as a vegan protein.  Enjoy!