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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
Serves 2 to 3
- 1/2 cup moong beans
- 1 tablespoon vegetable oil
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1 medium clove garlic, diced
- 1 Thai chile pepper, diced into thick rounds
- 1/2 teaspoon red chile powder (optional)
- 1/4 teaspoon ground turmeric
- Salt, to taste
- 3/4 teaspoon sugar
- 1/2 teaspoon lime juice
- Tomato, red onion, and cilantro, for garnish
- 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.
- Heat oil in a pan on medium heat. After 3 to 4 minutes, add mustard and cumin seeds.
- 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.
- 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.
- 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.