The mung bean green gram, or golden gram is the seed of Vigna Radiate. It is native to the Indian subcontinent.
Makes 4-5 servings:
- Whole Mung beans, washed – 1 cup – soaked overnight if they are the dried variety
- Onions – 2 medium sized chopped
- Tomatoes – 2 medium chopped
- Lemon juice – 2 tsp
- Coriander powder – 1 tsp
- Cumin seed powder – 1 tsp
- Garam Masala – 1 tsp
- Red chilli powder – 1/2 tsp
- Fresh grated coconut – 2 tbsp
- Fresh coriander leaves – 1 tbsp chopped.
- Water – 2-3 cups, depending
For the seasoning:
- Vegetable oil- 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Turmeric – 1/4 tsp
1. Cook the Mung beans in 2 cups of water until soft – takes as long as rice
2. Heat oil in a deep pan
3. Add mustard and cumin seeds. When they stop crackling, add and turmeric powder and chopped onions
4. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes
5. Add 1 cup water. Add coriander, cumin and Garam Masala
6. Add the cooked Mung bean
7. Boil for 5 minutes. Add the lemon and coconut. Add more water if needed. Boil for 5 minutes.
8. Add chopped coriander leaves
9. Serve with wild rice