Wednesday, April 7, 2010

Green Mung Bean & Split Chick Pea Curry


Green Mung Bean & Split Chick Pea are widely used in Indian Cuisine and they can be found in Asian Indian Store. Both these legumes are very good source of protein without any fat associated with them and low in glycemic index, good source of iron and fiber. These are good for people who are on a weight loss diet, growing children and people with diabetes.

With all the spices added to the bean, they simply enhance the flavor and taste and are sure treat to eat. In all these gravy types, normally lot of butter or cream is added, but i just skipped these two and added milk instead to get a creamy gravy. Don’t be intimidated by the long list of ingredients, it is a very simple curry with few spices and in fact these are the base spices which are used in spiced kidney bean, chick pea curry.

Preparation Time – 10 Minutes

Cooking Time – 40 Minutes

Serves – 4


Green Whole Mung Bean – 1 Cup

Split Chick Pea(Chana daal) – 1/2 Cup

Ginger – 1 inch piece

Onion – 2 medium sized chopped finely

Tomato – 2 medium sized chopped finely

Turmeric powder – 1 Tsp

Salt – 1 Tsp or to taste

Red Chili powder – 1 Tsp or to taste

Garam Masala powder – 1 Tsp

Ginger Garlic paste – 1 Tsp

Whole Garam Masala – 1 Tbsp

Green Chili – 1 or 2 as per taste

Asafoetida powder – 1/4 tsp

Milk – 1/2 cup

Mustard seeds – 1/2 tsp

Oil – 1 Tbsp

Chopped Cilantro – 1 Tbsp for garnishing


1) Soak Mung bean over night, rinse and drain and add enough water to cover the surface of

green mung bean and chana dal and cook in a pressure cooker separately by adding 1/2 tsp

and 1/4 tsp salt and the piece of ginger and asafoetida powder. Adding ginger and asafoetida

powder will decrease and the gassy and bloating effect of eating these beans.

2) Heat a pan, add the oil and once the oil is hot, add the mustard seeds. After the mustard

seeds stop spluttering, add the whole garam masala once they are slightly browned add the ginger

garlic paste and saute till the raw smell is gone.

3) Now add the chopped green chili and chopped onions and fry till the onion turns translucent.

4) Add the chopped tomato pieces, turmeric powder and salt and fry till the tomatoes are cooked

completely and become a thick paste.

5) Combine the cooked mung bean and chana dal and add 3/4th of the cooked beans to the

tomato, onion paste and mash the rest of the bean to a fine paste and add this paste also to

to the rest of the bean and add little water and garam masala powder and simmer in low heat for

10 minutes till all the spices are well absorbed by the beans.

6) Now add the milk and the required amount of water based on the consistency you want and

simmer for 5 minutes and then switch off. Garnish with chopped cilantro and serve hot with

Indian flat bread or rice.


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