Mung curry

2 cups sprouted, boiled mung beans

1 red potato - diced

1 tsp ginger paste

2 tsp Maharashtrian Goda Masala (Garam Masala or Sambar Masala will also work)

1 tsp cumin pwd

1 tsp coriander pwd

1 tsp red chilli pwd

2 tblsp jaggery

1/2 tsp tamarind paste

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Pinch of asafotida

1/2 tsp turmeric pwd

5-6 curry leaves

Salt to taste

Cilantro and shredded coconut for garnish



Heat oil and add mustard seeds, when they splutter, add cumin seeds, asafotida, curry leaves turmeric pwd. Add the ginger paste, potatoes and 1/2 cup water. Cover and cook for 5-10 mins. until potatoes are cooked. Then add the mung beans, masalas and salt. Mix well. Add enough water to get desired consistency. Boil once. Garnish with chopped cilantro and shredded coconut before serving.

Note - Sprout the mung beans by soaking overnight, drain the water in the morning and put the mung beans in a colander. Cover with a lid & leave for about 12 - 15 hrs. to sprout. I boil the sprouted mung beans in the pressure cooker for 1 whistle.

I usually add some onions and garlic paste to the curry too. However, this time I made it on Thursday, when I avoid these, hence this is the "onion/garlic-less version". If using these, add after the tempering and saute till onions are transculent.