Health recipe of the day: Whole mung curry

Green mung bean is low in calories, the sprout being an ideal choice for dieters. It is also a good source of iron, folate and fibre.

Include the whole bean or its sprouts two or three times a week for a healthy heart and improved vision.

1 cup – whole green moong beans
3 – green chillies
1/2 tsp – chopped ginger
10 – curry leaves
2 – whole red chillies
1/2 cup – curd
1/2 tsp – turmeric powder
1/2 tsp – fenugreek seeds
1/2 tsp – cumin seeds
1 tbsp – ghee
1/4 tsp – asafoetida
1 tbsp – lemon juice
2 tbsp – fresh coriander
1/2 tsp – salt
1/3 tsp – sugar


Wash and soak moong dal for at least 1 hour, chop green chillies.
Heat ghee in a pan on slow flame.
Now add fenugreek seeds, cumin and asafoetida.
When it start crackling, add green chillies and stir.
Add moong beans and 2 glasses of water and pressure cook up to 3 or 4 whistles or till cooked very well.
Open the pressure cooker and mash the dal well.
Add whisked curd, salt, sugar, turmeric, ginger, curry leaves, broken whole chilli pieces and approx 2 or 2.5 glasses of water (it would be thin like sambar).
Mix well and cook on medium heat for 10 minutes.
Add lemon juice and fresh coriander.
Add a tsp of ghee while serving.

Recipe courtesy: Maayeka