Mung Beans Recipe –“ A nutritious and tasty recipe of green gram lentils in a gravy of coconuts, garnished with fresh curry leaves and coconut oil.”
Green Gram Lentils makes a really nutritious food, that tastes really good. It is also consumed as a major source of protein by a lot of vegetarians.
There are a lot of recipes that green gram lentils has on offer.
• Soak it in water for 1-2 days and drain out the excess water in it, you have sprouted green grams which are highly rich in protein. You can consume it as the first thing in the day.
• In Kerala, rice soup a.k.a kanji and payar puzhukku (mashed green grams and grated coconuts) is a deliciously enjoyed unanimously by the malayalees.
• If you go to the konkan side you can enjoy a combination of green grams, potatoes and coconuts in what is called as ghassi.
So, lentils especially the green lentils, has quite a lot to offer.
• The specialty of this recipe is that, it uses very little masala's and hence retains the original flavors from its ingredients. It’s a dish that would be slightly on the sweeter side due to the taste of grated coconuts, and it will also blend in the beautiful taste of green lentils.
• To prepare this recipe, I have used coconut oil instead of less flavored oils like canola or sunflower oil. I would highly recommend that you use coconut oil to make this dish because it gives this dish a very unique taste.
• I have prepared this dish following the steps from kerala cuisine. So, along with the grated coconuts, I have also added some fresh coconut milk into the recipe.
With that said, let us get to the ground work, and make this dish. So, here goes the recipe.
(Serves: 3 people )
• Onions -2
• Curry Leaves – 5-6 chopped
• Green Chilies – 1
• Red Chilly – 1
• Green Lentils – 150gms or 1 cup (150ml)
• Coconut Oil – 4-5 tbsp
• Grated Coconuts – ¼ cup ( 50ml)
• Mustard Seeds – 1tsp
1. Rinse the green lentils with water. Place it in a cooker and pressure cook it for 5-6 cooker whistles.
I haven’t soaked the lentils overnight. So, I have pressure cooked it for 6 whistles. If you are planning to soak the lentils, then you may need just 1-2 whistles.
For this recipe, it is best when the lentils, are little mushy. So, the consistency must be such that, you are able to mash the lentils using your fingers.
2. In a frying pan, heat 2-3 tbsp of coconut oil. As the oil starts heating up, add in 1 tsp of mustard seeds.
3. As the mustard seeds splutter, add in the chopped curry leaves and red chilly. Keep a medium flame as you do.
4. Chop 2 onions into lengthy slices and add them into the mix. Add chopped green chillies along with 1tsp of salt into the mix and fry till the onions turn brown.
5. When the onions loose water and start turning brown, add in ½ tsp of turmeric powder into the mix.
6. Add about 50 ml of coconut milk into the blanched onions, to make the gravy.
This step is completely optional. I have tried this out, because I had some left over coconut milk in my fridge. If you don’t like coconut milk, you can skip it by adding water.
7. Add the cooked lentils into the gravy mix and stir it well. The lentils, being mushy will thicken the gravy. Keep a medium to low flame as you do this process.
8. At this point, add ¼ cup of grated coconuts into the mix and stir the gravy well.
9. Add 1/4 cup of water if the gravy becomes very thick. Keeping a low flame, just let the gravy boil for about 3-4 min.
10. Add 1tbsp of coconut oil on top the mix and stir well. Garnish the recipe using chopped curry leaves and switch off the flame.
You can also add chopped coriander leaves into mix.
11. Enjoy this mung beans recipe, with some nicely cooked steam cake aka puttu and pappadam. Enjoy cooking!
If you like more dal recipes, you can try out these links: moong dal recipe.Home › Vegetarian Dinner Recipes › Mung Beans Recipe