Mug ni daar (Gujarati yellow mung bean curry) is made from green mung beans which are skinned and split therefore yellow in colour. The dish is usually dry however I have added a little extra water so the mung bean curry is not dry but a little mushy. The name for the dry dish is called mug ni chutti dal.
Ingredients: 1/2 cup split & skinned moong dal (washed) 2 tbsp oil 1/2 tsp mustard seeds
1/2 tsp asafoetida
1 dried red chilli
1/2 tsp green masala
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander cumin powder
Salt to taste
1 and 1/4 cup water
1/2 tsp garam masala
Coriander leaves for garnish Method First step is to wash your moong dal 2 to 3 times until the water is no longer cloudy.
In a pressure cooker heat up some oil and when hot add in the mustard seeds. When they have stopped spluttering add in the asafoetida and dried red chilli and give this a mix. Then add in the wash moong dal along with green masala, red chilli powder, turmeric powder, coriander cumin powder and salt.
Mix everything together and add in the water. If you want the curry on the dry side add 1 cup of water instead of 1 and 1/4 cup.
Pressure cook on medium heat for 3 whistles then turn the heat off and allow the pressure to release naturally. Finish off by adding garam masala and coriander leaves.
This is served with a drizzle of oil on top and goes well with chapatis and raw onions on the side.
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