Seasonal Recipes

Moong Palak / Mung Bean Curry

1 cup Whole Mung Beans or Chickpeas, soaked with lots of water for 3-4 hours
2 cups Seasonal Greens, coarsely chopped
2 Red Onions, finely chopped
5 large cloves Garlic, finely chopped
1 inch piece Ginger, finely chopped
1 large Tomato, chopped
1 teaspoon fresh Turmeric or 1/4 teaspoon powder
1 teaspoon Red Chili Powder (or as per taste)
handful of fresh Curry Leaves
½ teaspoon Cumin Powder
2 teaspoons Coriander Powder
1 tablespoon Oil
Salt to taste
  1. Cook the soaked Mung beans, with enough water to completely immerse the beans, in a pressure cooker till done. If you don't have a pressure cooker, cook it in a pan with enough water to completely immerse the moong beans, till soft, but not totally mushy.
  2. Heat oil in a large pan and add onions, ginger and garlic. Saute till onions are soft.
  3. Add the spice powders and saute for few seconds. Add tomatoes and cook till mushy.
  4. Add the cooked moong beans, spinach and salt and cook till spinach is done, about 5-7 minutes. You can also add some water while cooking depending on the consistency preferred.
  5. Serve hot with rice or bread.