Gujarati Dry Mung Bean Curry

Ingredients

• •1 small pinch baking powder
• •2 medium chili peppers
• •1 teaspoon cinnamon powder
• •¼ cup coriander
• •2 teaspoons cumin seeds
• •6 curry leaves
• •1 tablespoon garlic
• •1 tablespoon lemon juice
• •1½ cups mung beans
• •1 teaspoon mustard seeds
• •salt
• •sugar
• •1 tablespoon sunflower oil
• •1 medium tomato
• •½ teaspoon turmeric

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Method

From foodista.com — read the original

1. 1Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente. If you have a pressure cooker thats about 6-7 whistles.
2. 2Drain and set aside. In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Saut until aromatic. Obviously dont let it burn.
3. 3Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.
4. 4Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes. Throw in the chopped coriander, combine and serve.