Another staple dish in many Gujarati homes. By taking away tomato or yoghurt from this dish, you will get a totally different taste. Worth trying out! This is a weekly dish in our household.
Ingredients
- 300 gm Mung bean
- 600 ml water
- 1 tsp salt
- 2 tbsp ginger garlic paste
- 1 tsp green chilli paste or finely chopped
- 1/2 or 1 tsp salt to taste
- 2 medium tomato or 200 ml passata
- 1/2 tsp numeric powder
- 1/2 chilli powder
- 2 tsp coriander and cumin powder
- 125 ml sour low in fat yoghurt (mix well to remove clumps of yoghurt)
- about a small handful of freshly chopped coriander
Method
- Wash beans properly. Probably need to discard the water 2/3 times.
- Add beans to pressure cooker. Add water and 1 tsp salt and cook it for 5/6 whistle.
- Meanwhile, in a sauce pan add oil, add dry whole chilli, add mustard seed and cumin seed. Let them crackle. Add all spices. Cook them for 20/30 seconds. Add passata or pureed tomato tin. Stir everything well.
- cook it for 3/4 min or see oil separating from the gravy. Stir in between. Add sour yogurt.
- Once mung is cooked, and the pressure cooker is cooled, open the lid carefully. The pressure cooker takes about 15 min to cool down. Before opening the lid slowly lift the whistle up with a spoon. If this process releases the air, then need to wait for another 10 min to avoid any injury.
- Once the cooker is cooled, add boiled mung beans to the tomato and yogurt gravy. Stir everything well. Depend on the preferred consistency add more water. Finish with freshly chopped coriander and enjoy.
- Serve with boiled rice, chappati, nan or paratha.
Rasoi.Kitchen 