Mung beans are rich in proteins . Mung beans are also a good source of dietary fiber. They also contain iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.
* Mung Beans/ Pesalu – 1 cup
* Onions - 1 cup chopped
* Tomatoes – 2 medium sized pureed
* Mustard seeds – 1 tsp
* Ginger -Garlic Paste - 1tsp
* 6 Green Chillies paste
* Tamarind – a lime sized ball
* Coriander powder – 1 tsp
* Cumin seed powder – 1 tsp
* Turmeric powder – 1/2tsp
* Cumin seeds – 1 tsp
* Garam Masala powder – 1 tsp
* Red chilli powder – 1/4 tsp
* Asafoetida – a pinch
* Curry leaves – a sprig.
* Coriander leaves – for Garnishing
* Salt to taste
* sugar or jaggery - 1/2 tsp
* Oil – 1 tbsp
Wash and Soak Mung Beans in water for 2 Hours.This reduces cooking time if you are cooking Directly.If you are using cooker then no need to soak.
Cook Mung Bean in cooker with 3 cupsof water till it is soft or upto 3 whistles.
Heat oil in a non stick pan.
Add Mustard seeds and Cumin seeds.Let them splutter well then add asafetida ,turmeric,curry leaves and onion.
Fry onions till translucent, then add ginger garlic paste.
Then add green chillies paste .Cook for 2 minutes.
Then add tomato puree. Cook for a 5 minutes.
Then add Coriander Powder,Cumin Powder,Garam Masala and red chilli powder.
Add cooked Mung bean to the mixture.
Add a cup of water
Add tamarind pulp ,sugar and salt ..Add more water if needed.
Allow it to boil for a few minutes with a lid on .
Garnish with chopped Coriander.
Serve with hot chapatti , pulkas, rotis or rice .