I have already posted Sprouted Green Mung Bean Curry which is regularly prepared in my kitchen for Chapatis. The current recipe is one more type of Green Mung Bean Curry or Sabzi that uses different ingredients and tastes totally different than the sprouted Mung Bean Curry. Here I have added Potatoes to give more taste and used ground paste mainly with Poppy Seeds and Dry Coconut (Copra) which gives thickness and also enhance the taste of the curry.
When I prepared the curry for the first time, I used Sprouted Green Mung Bean for this and next time I prepared by pressure cooking the Green Mung Bean directly into the cooker. Both tasted differently. Here I have explained second method where the beans are pressure cooked since it is quite easy and takes less time to prepare and tastes good. This recipe is given by my cousin Vijaya, thanks to her. So try out and enjoy the Green Mung Bean Curry/Sabzi.
- Green Mung Bean – 1 Cup
- Medium sized Onion – 1
- Medium sized Tomato – 1
- Small sized Potato – 1
- Sugar – 1/2 tsp
- Coriander Leaves
- Oil – 2 Tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves
Grind to Paste Ingredients:
- Chopped Small sized Onion – 1
- Green Chillies – 2
- Poppy Seeds or Khus-Khus – 1 tsp
- Dry Coconut / Copra – 1/4 Cup
- Cinnamon or Dalchini – 1/2 inch
- Cloves or Lavang – 2
- Ginger – 1/2 inch piece
- Garlic – 2-3 cloves
- Coriander Seeds or Dhaniya – 1/2 tsp
Time to Prepare: 20-30 min
How to Make Mung Bean Curry/Sabzi:
- Wash and cook the Green Mung Bean in a pressure cooker by adding sufficient water to it and cook until you hear about 4-5 whistles or till the beans turns soft.
- Chop Onions, Tomato and Potato into small size pieces; keep aside.
- Heat 1/2 tsp of Oil in a pan, add chopped Onion from grind to paste ingredients above and fry for 2-3 minutes and transfer to the mixer grinder and add all other ingredients listed in the grind to paste ingredients and grind them until you obtain a smooth paste.
- Heat Oil in a same pan, add Mustard Seeds, once they splutter add Curry Leaves and fry for a minute. Add chopped Onion and fry until it turns golden in color. Then add chopped Potatoes and fry for 5 minutes. Add chopped Tomatoes and cook by closing the lid until Tomatoes turn soft and Potatoes are cooked properly. Add cooked Green Mung Bean from Step 1 above and ground paste from Step 3 to the pan and mix everything well with the help of spatula.
- Add Salt and Sugar to the Green Mung Bean Curry or Sabzi mixture and cook for 5 minutes by adding sufficient water to get a proper consistency of a gravy. Transfer to a bowl and garnish with chopped Coriander Leaves.
Now Green Mung Bean Curry or Sabzi is ready to serve. Serve with Chapati, Roti. As said earlier, just wanted to reiterate that one can prepare this Green Mung Bean Curry or Sabzi with Sprouted Mung Bean also.