Moong Gujarati.
This mild curry makes a good nutritious vegetarian meal, serve with a side salad and a rice dish.
Ingredients.
1.2 litres / 2 pints of water.
225g / 8oz of mung beans.
3 tablespoons of oil.
1 teaspoon of black mustard seeds.
2 teaspoons of cumin seeds.
400g / 14oz of chopped tinned tomatoes with the juice.
1 tablespoon of ground coriander.
1 green chilli, deseeded and halved.
2 teaspoons of salt.
2 1/2 teaspoons of sugar.
5 or 6 fresh coriander sprigs, chopped.
Method.
1. Place the water and beans in a saucepan. Bring to the boil, then lower the heat, cover and simmer for 45 minutes until the beans are tender and have split open.
2. In a separate pan heat the oil, add the mustard and cumin seeds and fry until they begin to crackle. Add the cooked beans and stir, being careful not to spatter the hot oil. Add the remaining ingredients and stir thoroughly.
3. Cover and cook for 25 to 30 minutes over a low heat, stirring occasionally to prevent sticking.
Serves 4.
