Mung Bean - 1 cup dry
Onions - 2 medium sized
Tomatoes - 1 cup chopped
Tamarind - 2 tbsp
Coriander ground - 1 tsp
Cumin seed ground- 1 tsp
Garam Masala - 1 tsp
Red chilli powder - ½ tsp or according to taste.
Fresh Grated coconut - 2 tbsp
Coriander leaves - 1 tbsp chopped.
Salt - 1 tsp or to taste.
Sugar - 1/2 tsp
Water - 2-3 cups
Wash and Soak mung beans in water for 30 minutes. This reduces cooking time if you are cooking directly. If you are using pressure cooker to cook, no need to soak.
Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.
Cook Mung bean in 2 cups of water till it is soft. If using pressure cooker, it will take the same time as rice.
Heat oil in a deep pan.
Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions.
Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
Add 1 cup water. Add coriander, cumin powders. Add garam masala.
Add cooked Mung bean to the mixture.
Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for 5 minutes.
Add chopped coriander leaves.
Mung bean Curry is ready. Serve hot with rice or bread.
Tips: You may use 1tbsp lime juice instead of tamarind pulp. If using lime juice, add it to the curry after the curry is cooked and the stove is off.