My mother doesn’t eat chicken, my father didn’t eat fish, and my sister had an aversion to meat (adolescence does crazy things eh?). My mother’s solution to feeding the family? Green Grams…and lots of them!
Mung beans are very nutritious, being a good source of protein and fiber. Add a dollop of yogurt on your plate while eating these beans, it helps with digestion.
Try this simple vegetarian recipe, I usually eat vegetarian on alternate days and this is one of my favorites!
Recipe: Mag nu Saag
Also known as: Mung Bean Curry/Moong jo Saak/Green gram/Golden gram curry
- 1 cup mung beans
- 4 Tbsp oil
- 1 onion, finely diced
- 1/2 cup crushed tomatoes
- 1 Tbsp tomato puree
- 1 tsp garlic paste
- 1/2 tsp salt (or to taste)
- 1/2 tsp turmeric powder (hardar)
- 1/2 tsp coriander powder (dhanna)
- 1/2 tsp cumin powder (jeeru)
- 1/2 tsp red chili powder
- 2 Tbsp lemon juice
- 1/4 cup cilantro leaves, chopped
- hot water, as needed
To make the curry more interesting, or just for some variation you can add any of the following ingredients at the end
- Boiled egg halves
- Cubed boiled/fried potatoes
- 1/2 cup coconut milk at the end
- 2 cups of chopped spinach leaves (add at the end, but let spinach wilt in the curry before serving)
- Soak the mung beans in hot water overnight. They should swell to twice their size.
- Drain the water the beans soaked in. At any time do not add cold water to the beans, otherwise they will become hard.
- Boil the mung beans in some water, with 1/2 tsp salt, till tender (about 15 minutes). Once done, drain the beans and keep aside.
- In a pot, heat the oil.
- Fry onions till carmelized.
- Add the turmeric, coriander, cumin, red chili powders.
- Add garlic.
- Add the tomato paste and crushed tomatoes.
- Cook the tomatoes down till some oil separates from the mixture.
- Add salt and add about 1/4 cup water.
- Add the cooked mung beans. Adjust salt/chili. More hot water can be added if more gravy is preferred.
- Add the lemon juice and cilantro.