Mung Bean Curry ~ Whole Moong Curry

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Every where I see these days, the signs of spring are there. The grass all around my area is getting greener , trees with fresh new leaves, birds are out chirping and the days are  longer ....yep spring is definitely here. The only downside, rains!  We have been having one storm system after another dumping rain on us continuously for the last couple of weeks and it is enough to make me look at the sky each morning hoping for some sunshine.  The weirdest part about rains this past couple of weeks has been that  all weekend it rains, ruining any chances of outdoor activities and on Monday morning the sun finally makes an appearance when we are not able to enjoy it. A couple of days of some sun shine and right around the time the weekend is on the horizon so are the clouds, and we are faced with yet another wet weekend. Just when the weather's getting warmer and we are looking forward to spending time outdoors we are forced to stay indoors because of the rains. I am keeping my fingers crossed for this weekend, hope the trend changes from the last two weeks :-) 

Moving on,I make this style of  mung bean curry when I am looking for a change from the dhal/ usal type preparation using mung beans. This curry works as a great side dish with both roti and steamed rice. You can even use it as a filling in sandwiches or wraps.  The cinnamon, fennel and cardamom impart such a sweet and fresh flavor to the curry and the green chillies impart just the right heat. Try this when you are looking for a quick, healthy and low fat protein dish with a difference. 

 
  
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Ingredients and method to make Mung bean curry
1 cup dry mung beans/moong beans(Green gram/pachai payaru) soaked in sufficient water for at least 4 to 6 hours
1 medium red onion cut fine
salt to taste 
1/4 tsp red chilli powder (optional, or to taste) 
1 tsp sugar handful cilantro for garnish (cut fine) 

Masala Paste 
1/2 tsp fennel seeds (saunf/sombu) 
1/2 tsp cumin seeds (jeera/jeeragam) 
1/2 tsp coriander seeds (dhania) 
1/4 tsp cardamom seeds (choti elaichi/ellakkai) 
1 inch piece of cinnamon (dalchini/pattai) 
1/2 tsp chopped ginger (adrak/inji) 
2 Thai or Indian variety green chillies (hara mirch/pachai molagai) (or according to taste) 
1 dry red chili (lal mirch/molagai vathal) (optional, or to taste) 

 For seasoning 
1 Tbsp oil 
1 tsp mustard seeds (sarson/rai/kadagu) 
1 tsp cumin seeds (jeera/ jeeragam) 

Soak the dry mung beans in sufficient water for 4 to 6 hours.  Drain the mung beans completely,wash once with fresh water and place in a container with just enough water as to cover the beans and pressure cook until soft but not mushy. (usually takes me about 2 whistles in the pressure cooker) 

Alternatively you can cook it on the stove top with sufficient water on medium heat until it is soft but not mushy. Keep the cooked beans aside. 

Grind together the dry ingredients mentioned in the masala paste first in a small spice grinder until it is fine. Then add ginger and green chillies, and a little water and grind together until it becomes a fine paste. Keep this ground mixture aside. 

 Heat oil in a heavy bottomed pan. Add the mustard seeds, when the seeds begin to splutter, add cumin seeds. When cumin sizzles, add onions and saute until onions are translucent. 

Add the cooked beans, salt to taste, sugar and red chilli powder (if using ) and mix together gently. Add the ground mixture to this and stir until it mixes well with the beans. If you plan to use this curry in a wrap or want it to be on the drier side, do not add any water to this curry at this stage, just mix all the ingredients, garnish as below. If you plan to use this curry as a side dish for phulkas or chapathis/Indian flat bread, add water as required to achieve required consistency and simmer for a few minutes until all the flavors mingle.

Garnish with finely cut cilantro and serve hot with rotis/ phulkas/ chapathis or rice or use it as a filling in wraps or enjoy a bowl of this curry just on its own :)