Prep 4 h : 20 m
Cook 30m


    ½ cup dried whole mung beans

    1 ½ cups water

    ½ tbsp minced garlic

    2 tsp minced fresh ginger

    ¼ tsp turmeric

    1 tbsp mild peanut oil

    ½ tsp mustard seeds

    1 tsp cumin seeds

    1 ½ fresh hot green chillies, stemmed and chopped

    1 tsp salt

    ½ tsp sugar

    ½ cup chopped tomato

    Fresh dill, chopped

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Ingredient Substitution Guide


1. Sort the mung beans to remove any waste. Rinse twice or thrice in running tap water. Add enough water to cover by at least two inches. Soak for 4 hours.

2. Drain the beans and place them in a large saucepan with water, garlic, ginger and turmeric, and bring to a boil. Reduce the heat to medium, cover (partially at first, until the foam settles, then snugly) and cook for about 15 minutes, until the beans are tender but still hold their shape. (If you prefer the beans very soft, cook them for a few more minutes.)

3. Transfer to a heated shallow bowl. Cover and set aside.

4. Heat the oil in a small, heavy skillet on medium-high heat. Add mustard and cumin seeds. When the seeds sizzle and splutter, add the chillies. Stir and cook for one minute. Add the salt, sugar and tomato.

5. Cook for about 5 minutes, stirring occasionally, until the tomato is soft.

6. Pour the tomato mixture over the beans and mix lightly. Serve garnished with fresh dill.

Image courtesy: Shutterstock

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