How a couple of mung bean curry with coconut that tastes yummy when it's matched with chapati, puttu and rice.
1 cup of mung beans
10 nos of small onions
4 nos of inexperienced chillies
1 clove garlic
1/2 tbsp of mustard
1/4 tbsp of cumin
1 1/2 tbsp of entire coriander paste
2 tbsp of coconut oil
1/2 tbsp of turmeric powder
Salt as wanted
Warmth a pan, put the mung beans in it and fry over medium warmth.
Fry till it turns mild brown.
Take 2 and 1/2 cups of water in a stress cooker.
Add 1/2 tsp turmeric powder, sufficient salt and 1 tsp coconut oil.
Wash the roasted mung beans effectively and put them into the stress cooker.
Cowl and cook dinner for 7–8 whistles. It must be cooked till it turns virtually right into a paste.
After that if the water appears to be an excessive amount of that surplus water could be drained.
Warmth coconut oil in a pan and sauté the mustard.
Add cumin and inexperienced chillies. Add chopped garlic and fry with chopped onion, a pinch of salt and curry leaves.
Add the coriander paste and fry for about 2 minutes until it tastes inexperienced.
Then add it into the curry, boil for two minutes and switch off the range. Coconut much less tasty moong beans curry is able to serve.