Mung Bean Curry/Sabzi

 

Ingredients:

Green Mung Bean – 1 Cup
Medium sized Onion – 1

Medium sized Tomato – 1
Small sized Potato – 1
Sugar – 1/2 tsp
Salt
Coriander Leaves

Seasoning Ingredients:

Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves

Grind to Paste Ingredients:

Chopped Small sized Onion – 1
Green Chillies – 2
Poppy Seeds or Khus-Khus – 1 tsp
Dry Coconut / Copra – 1/4 Cup
Cinnamon or Dalchini – 1/2 inch
Cloves or Lavang – 2
Ginger – 1/2 inch piece
Garlic – 2-3 cloves
Coriander Seeds or Dhaniya – 1/2 tsp


Time to Prepare: 20-30 min

How to Make Mung Bean Curry/Sabzi:

• Wash and cook the Green Mung Bean in a pressure cooker by adding sufficient water to it and cook until you hear about 4-5 whistles or till the beans turns soft.
• Chop Onions, Tomato and Potato into small size pieces; keep aside.
• Heat 1/2 tsp of Oil in a pan, add chopped Onion from grind to paste ingredients above and fry for 2-3 minutes and transfer to the mixer grinder and add all other ingredients listed in the grind to paste ingredients and grind them until you obtain a smooth paste.
• Heat Oil in a same pan, add Mustard Seeds, once they splutter add Curry Leaves and fry for a minute. Add chopped Onion and fry until it turns golden in color. Then add chopped Potatoes and fry for 5 minutes. Add chopped Tomatoes and cook by closing the lid until Tomatoes turn soft and Potatoes are cooked properly. Add cooked Green Mung Bean from Step 1 above and ground paste from Step 3 to the pan and mix everything well with the help of spatula.
• Add Salt and Sugar to the Green Mung Bean Curry or Sabzi mixture and cook for 5 minutes by adding sufficient water to get a proper consistency of a gravy. Transfer to a bowl and garnish with chopped Coriander Leaves.