"Green moong has become one of my favourite plant-based proteins. It is a tasteful bean which can be added to any salad, curry or just tossed around with some spices.
This a quick South Indian spiced version with the freshness of coconut, lime and coriander.
You can play around with the herbs depending on what you have lying in your fridge – parsley and mint would also blend very well. Add in a cup of cooked quinoa or millets for a wholesome meal."
South Indian Moong Stir Fry
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ingredients
- 1 teaspoon oil
- 1/2 cup green mung bean, soaked overnight
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1 small onion, chopped
- 1 tomato, chopped
- as needed salt and pepper
- 1 lime, juiced
- 1/4 cup grated coconut
- Coriander, chopped
Method
Step 1
Boil the soaked mung beans.
Step 2
Heat the oil and add the mustard seeds. Once the mustard seeds pop, add the curry leaves. Cook for a few seconds.
Step 3
Add chopped onions and saute. If it is burning, add a little splash of water.
Step 4
Add chopped tomatoes and cook. Combine with salt, pepper, turmeric powder and cumin powder. Cook for 2 – 3 minutes till tomatoes are mushy.
Step 5
Throw in the boiled green mung beans. Squeeze half a lime and simmer for 2 – 3 mins.
Step 6
Switch off the heat. Garnish with fresh coriander, grated coconut & more lime juice