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PrintMOONG BEANS WITH POTATOES
Small moong beans are one of the quicker-cooking pulses. They do not require soaking and are easy and convenient to use. In this recipe, they are cooked with potatoes and Indian spices to give a tasty and nutritious dish.
Serves :
4
Preparation Method :
- Wash the beans. Pour the water into a pan, add the beans, and bring to boil.
- Boil hard for 15 minutes, then reduce the heat, cover the pan, and simmer until soft, about 30 minutes cooking time. Drain.
- In a separate pan, par-boil the potatoes in boiling water for 10 minutes, then drain well.
- Heat the oil in a heavy pan and fry the cumin seeds until they splutter. Add the chilli, garlic, and ginger and fry for 3 - 4 minutes.
- Add the turmeric, chilli powder, salt, and sugar and cook for 2 minutes, stirring to prevent the mixture from sticking to the pan.
- Add the 4 curry leaves, chopped tomatoes, and tomato puree, and simmer for about 5 minutes until the sauce thickens.
- Mix the tomato sauce and the potatoes with the moong beans and heat through.
- Garnish with the extra curry leaves and serve with plain boiled rice.
INGREDIENTS
- 175 grams moong beans
- 750 ml water
- 250 grams potatoes, cut into ¾ inch chunks
- 50 ml Cooking oil
- ½ teaspoon cumin seeds
- 1 fresh green chilli, finely chopped
- 1 garlic clove, crushed
- 1 inch piece fresh root ginger, finely chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon chilli powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 4 curry leaves
- 5 tomatoes, peeled and finely chopped
- 1 tablespoon tomato puree (paste)
- Curry leaves, to garnish
- Plain rice, to serve
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