September 29, 2013

Mung bean and pepper curry/ hesarbele thove

This is high protein vegetarian curry. Mung beans and high in proteins, vitamins and minerals. Try not to overcook them as they will loose their nutritious value. You may substitute the peppers with any vegetables you like. We generally use various squashes or just plain cucumbers, and it tastes just as yum. 


What you need: yields about 4 cups, serves 3 to 4
2 cups yellow, split mung dhal
1 cup white onions cut into chunks
1 cup red peppers/capsicum cut into chunks
2 green chillies finely chopped
1 cup tomato cut into chunks (optional)
1/4 tsp coriander powder
A pinch of turmeric
Salt to taste
A pinch of Hing/ aseofotida (optional)

3 cups of water
To Season: a few mustard seeds, a sprig of curry leaves and 2 tsp of oil.



Wash and drain the mung beans, set aside. Heat a saucepan or shallow cooker pan on medium heat. Add oil and let it warm up. When it begins to smoke, add mustard seeds and curry leaves. 

After the splattering subsides, add onions and peppers. Cook on high for a minute. Add in the washed and drained mung beans. Saute for about 3 to 4 minutes on medium high heat. 

Once the beans turn slightly brown, add in the chopped green chilies, and all the powders. saute for just another minute. Pour 3 cups of water and cover. Let it cook on pressure or until the beans are soft.

Serve it with chapattis or steamed rice, enjoy!