Mung Bean Tadka

Mung Bean Tadka

Ingredients:

Mung Bean, soaked overnight 1 cup
Tomato, chopped 1 no.
Medium Onion, chopped 1 no.
Sambar Powder 1 1/2 tsp
Garlic cloves, chopped 2
Ginger, chopped 1/2 inch
Corriander leaves, chopped Few
Oil
Salt

To Season:

Mustard Seeds 1/2 tsp
Urad dal 1/2 tsp
Curry leaves Few
Asafoetida A pinch
Oil

Method:

  1. Pressure cook the mung bean on medium heat for 1 whistle; remove from heat and take the steam off by placing the cooker under running tap water; transfer this to a bowl and keep aside.
  2. Heat oil in the pressure cooker and fry the onions, garlic and ginger.
  3. Fry the tomatoes for a minute; Add the sambar powder and fry till the raw smell goes away.
  4. Add a few tbsp of water and let it come to a boil.
  5. Add the cooked mung bean, salt and some more water (if needed); simmer the heat for 10 minutes.
  6. Heat oil in a pan and add mustard seeds, urad dal, curry leaves, asafoetida.
  7. Add this seasoning, corriander leaves into the moong bean, mix well; Turn off the heat.

Serve warm with chapati or rice.

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