Mung Bean Curry

Aaj Pakao Mung – 1 Packet

2 tablespoon oil
1 medium tej patta (indian bay leaf)
½ teaspoon cumin seeds
2 cup chopped onions
½ cup finely chopped tomatoes
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder (ground coriander)
1 teaspoon garam masala powder
2.5 to 3 cups water
2 tablespoon chopped coriander leaves (cilantro leaves)
Salt as required
1 pinch asafoetida (hing)
  • Heat 2 tbsp oil in a pressure cooker
  • Add the whole spices – 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. Saute till the cumin seeds splutter
  • Then add the chopped onions. Saute the onions till light golden
  • Add 1 tsp ginger-garlic paste and chopped green chilies. Stir and saute till the raw aroma of ginger-garlic goes away
  • Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder
  • Stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides
  • Add Aaj Pakao Mung packet to the gravy and mix well
  • The consistency of the dal should not be watery. While cooking you can mash a few lentils with the back of the spoon
  • Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first
  • Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. Stir
  • Add this tempering to the curry. Stir well
  • Add 3 tbsp chopped coriander leaves. Stir again
  • Serve green moong dal with steamed rice or chapatis

OR
To save extra time –

  • Add Aaj Pakao All Purpose Curry Base to the pot
  • Add Complementary Garam Masala (from Aaj Pakao Mung packet) to the curry
  • Once it boils, add Aaj Pakao Mung and give it a good mix
  • Let it simmer on medium flame for 5-7 minutes
  • And hot serve your instant Mung!