Mung bean curry
An easy protein rich curry.
Servings 4
Calories 135kcal
Equipment
- Instant pot / Electric pressure cooker
Ingredients
- 1/2 cup Mung bean / Green lentils
- 1 inch piece Ginger chopped
- 2 cloves Garlic chopped
- 1 medium Red Onion chopped
- 1 Tomato chopped
- Few sprigs coriander leaves with stem chopped
- 2 tsp Olive oil / Cooking oil
- 1/2 Lime
Spices
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Paprikka powder
- 1/2 tsp Turmeric powder
- Salt to taste
Instructions
- Rinse the mung beans couple of times. Soak in a cup of water until its cooked.
- Switch on the instant pot in SAUTE Mode add olive oil. When it heats up add the cumin seeds then the fennel give it a minute for the aromas to release Then the chopped ginger, garlic then the red onion saute for 2 minutes then cover and cook for a minute.
- Now add red chili powder turmeric and salt.( In case the sauce mode is too hot switch off and work in the residual heal for a minute) so the powders don't burn.
- Add tomato saute for a minute then add the mung bean with water, coriander leaves and 1 1/2 cups water or slightly more if you are looking for a runny curry. (too much water will make the curry bland)
- Pressure cook for 10 minutes allow the pressure to go for LO for 15-20 minutes.Open mash slightly with end of the ladle, squeeze 1/2 the lime on top stir well, garnish with coriander leaves and serve warm with any flat bread or plain rice of your choice. WATCH the video for more ideas.