Author Notes
Cooked moong (or mung) beans are the protein part of a Gujarati thali, generally eaten along with rotli, Gujarati bread. The best part of this dish is that these moong beans can be also be had on their own as a snack or a meal. Add diced red onions, tomatoes, garnish with cilantro, and you're done. —Annada Rathi
Ingredients
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1/2 cup
moong beans
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1 tablespoon
vegetable oil
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1/4 teaspoon
black mustard seeds
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1/4 teaspoon
cumin seeds
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1
medium clove garlic, diced
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1
Thai chile pepper, diced into thick rounds
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1/2 teaspoon
red chile powder (optional)
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1/4 teaspoon
ground turmeric
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Salt, to taste
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3/4 teaspoon
sugar
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1/2 teaspoon
lime juice
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Tomato, red onion, and cilantro, for garnish
Directions
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Soak moong beans in 2 cups water for at least 12 hours. You may find some beans have not soaked at all. If that's the case, change the water and soak for another 4 to 5 hours. This is important as you don't want dry, un-soaked beans to be a part of this dish. Drain the beans and discard the water.
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Heat oil in a pan on medium heat. After 3 to 4 minutes, add mustard and cumin seeds.
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Once the seeds stop popping, add garlic, chile pepper, red chile powder, and turmeric. Stir once and add beans right away. Otherwise the red chile powder and turmeric may burn.
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Add 1/4 cup water, salt, sugar and lime juice. Bring to a simmer, cover, and cook for 10 minutes. If the beans are too al dente for your taste, cook longer.
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Turn the heat off and serve warm. Serve with Gujarati bread, rotli. To eat it as a snack, add 1/4 cup diced red onions, 1/8 cup diced red tomatoes to 1 cup of cooked moong beans. Garnish with cilantro.
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