Dry Whole Moong Bean Curry

Every where I see these days, the signs of spring are there. The grass all around my area is getting greener , trees with fresh new leaves, birds are out chirping and the days are  longer ....yep spring is definitely here. The only downside, rains!  We have been having one storm system after another dumping rain on us continuously for the last couple of weeks and it is enough to make me look at the sky each morning hoping for some sunshine.  The weirdest part about rains this past couple of weeks has been that  all weekend it rains, ruining any chances of outdoor activities and on Monday morning the sun finally makes an appearance when we are not able to enjoy it. A couple of days of some sun shine and right around the time the weekend is on the horizon so are the clouds, and we are faced with yet another wet weekend. Pah ! Just when the weather's getting warmer and we are looking forward to spending time outdoors we are forced to stay indoors because of the rains. I am keeping my fingers crossed for this weekend, hope the trend changes from the last two weeks :-)

Moving on,I make this style of  moong bean curry when I am looking for a change from the dhal/ usal type preparation using moong beans. This curry works as a great side dish with both roti and steamed rice. You can even use it as a filling in sandwiches or wraps. The cinnamon, fennel and cardamom impart such a sweet and fresh flavor to the curry and the green chillies impart just the right heat. Try this when you are looking for a quick, healthy and low fat protein dish with a difference.

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Ingredients and method to make dry moong bean curry

1 cup dry whole moong beans soaked in sufficient water for at least 4 to 6 hours with a pinch of soda (the soda is optional)

1 medium onion cut fine

salt to taste

1/4 tsp red chilli powder (optional)

1 tsp brown sugar

handful cilantro for garnish (cut fine)

Grind together

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/4 tsp cardamom seeds

1 inch piece of cinnamon

1 inch piece of ginger

2 green chillies (small variety like Indian or Thai) (or according to taste)

For seasoning

1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Soak the dry moong beans in sufficient water for 4 to 6 hours with a pinch of soda (the soda is optional)

Drain the moong beans completely,wash once with fresh water and place in a container with just enough water as to cover the beans and pressure cook until soft but not mushy. (usually takes me about 2 whistles in the pressure cooker)

Alternatively you can cook it on the stove top with sufficient water on medium heat until it is soft but not mushy. Keep the cooked beans aside.

Grind together the dry ingredients mentioned in the grind together in the recipe until it is fine. Then add ginger and green chillies and a little water and grind together until it becomes a fine paste. Keep this ground mixture aside.

Heat oil in a heavy bottomed pan. Add the mustard seeds and the cumin seeds to it. When the seeds start spluttering add the onions and saute until transparent.

Add the cooked beans, salt to taste, sugar and red chilli powder (if using ) and mix together gently.

Add the ground mixture to this and stir until it mixes well with the beans.

Garnish with finely cut cilantro and serve hot with roti's and dhal or rice and dhal as a side dish.

Or if you love the taste of moong beans enjoy this on its own or even use it as a filling in sandwiches or wraps.

Serves approximately 3