Curry leaf plant is growing beautifully.
I recently pruned it’s flowers so hoping it will become even more bushy.
And a perfect use of the leaves for dinner tonight.
All my “Kutchi” family, you will like my version of traditional Katta Moong - Tangy Green Mung Curry! Served with Ghee Quinoa, papaddum, lemon pickle and fresh turmeric pickle!
Non traditionally, I added lots of fresh spinach and shallots in it to make it almost 1 dish meal. It’s delicious!
Super quick! Cooks in under 15mins, in the instant pot...!
Ingredients:
Chop:1 shallot, 1 green chili
Spices: 1 tsp Cumin seeds, mustard seeds, hing, 5 sprigs Curry Leaves,
1 cup Green Mung beans - rinsed and pressure cooked on low for 6 mins. Natural release pressure. Let cool.
Spices: pinch of Turmeric, fresh grated ginger, salt.
2 cups spinach chopped
Half lime juiced
2 Tbsp Besan - Chickpea flour whisked with 1/4 cup water
1 1/2 cups fresh yogurt whisked with 2 cups water
Spices: 1 tsp: Turmeric, fresh grated ginger, paprika, Methi seeds, salt. Mix these spices into the yogurt mix
Whisk 1/4 cup water in The besan.
Add this mixture to the yogurt mixture
Set aside
Heat IP on sauté mode.
Add 1 tsp Ghee.
When warm, add cumin seeds, mustard seeds, hing, and curry leaves.
Sauté for 30 seconds
Add shallots and sauté for another 1 minute
Add Cooked Mungs.
Stir.
Add salt, turmeric, paprika and curry leaf powder if you have.
Stir
Add 1 cup spinach. Save other 1 cup for later.
Sauté for about 30 secs
Add yogurt mixture. And give it one more stir.
Besan in yogurt will thicken and turn into a luscious sauce.
Close the lid.
Pressure cook on low for 2 minutes.
Quick release pressure.
Add remaining spinach
Taste and Add salt if needed.
Transfer to a serving bowl
Drizzle lime juice
Optional step - heat 1 tsp ghee in small pan. Add 1 tsp cumin seeds, pinch of hing, 1/2 tsp red chilly powder.
Quickly add 2 tbsp of water so spices do not burn.
Drizzle this mixture on mung curry.
Serve with Ghee quinoa!
Enjoy!
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