Green Moong Tadka Recipe – Green Moong Bean Curry – Bengali Egg Tadka
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This green moong bean curry is healthy and nutritious. I added chana dal to it to get that creaminess and also added pinto beans for that added flavor.
Ingredients Required For Making Moong Bean Tadka – Serves 7 to 8
For cooking the dal –
* 1 cup/ 250 gm/ 9oz whole green moong beans
* 1/3 rd cup/ 80 gm/3 oz chana dal(Bengal gram dal/ split desi chickpeas)
* 1/4 th cup/ 50 gm/ 2 oz pinto beans/ red kidney beans
* 1/2 teaspoon turmeric powder
* 1 teaspoon salt
* 3 cups hot water
* 1 teaspoon oil
For the rest of the recipe –
* 1 large/200 gm onion
* 5 large cloves/ 25 gm garlic
* 25 gm ginger/ 1 inch length ginger
* 25 gm / 2 large tomatoes
* 2 chopped green chilies (optional)
* 1 teaspoon cumin seeds (jeera)
* 1/2 teaspoon turmeric powder (haldi powder)
* 1 teaspoon kashmiri red chilli powder (please adjust proportion according to your tolerance level of chilli heat)
* 2 teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon garam masala powder (Home made Garam Masala -)
* 1 teaspoon kasoori methi(dried fenugreek leaves)
* 2 teaspoons salt or as per taste
* 2 tablespoons oil
* 1 cup of hot water
* chopped coriander leaves (cilantro)
For the tadka –
* 1 teaspoon oil
* 1 tablespoon butter/ghee (please do not add oil if using ghee)
* 1 large garlic thinly sliced
* 1/4 th teaspoon kashmiri red chilli powder
* 1 tablespoon chopped coriander leaves (cilantro)
** Points To Note –
* You can leave out chana dal and pinto beans and make it with just whole green moong beans
* Adjust the consistency by adding more or less water. It thickens up more as it cools down
* You can leave out butter/ghee and use only oil while making tadka
* You can freeze this
Serve this with rice/roti/paratha/poori
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On today’s menu is something very healthy
using whole green moong beans. I will be also sharing an extra bonus recipe
so please be with me till the very end of This video. Nomoshkar and welcome to Curries With Bumbi. Here is what you need. 1 cup of whole green moong beans, a third
of a cup of chana dal. Chana dal is actually split chickpeas, not
the chickpeas that we are familiar with, that Is not garbanzo beans but black chickpeas
which are commonly known as kala chana in India. Chana dal is often mistaken as yellow split
peas. Though they look somewhat similar, but they
are two different lentils. I also like adding a fourth of a cup of pinto
beans to this recipe. You can also use red kidney beans or leave
it out altogether. Soak all of these overnight in water. They need to be soaked at least for 6 to 8
hours because then they will taste better, Will be creamier once cooked and will be good
for your stomach as well. Pressure cooker out because that’s how I
always cook any lentil or beans but you can Also cook them in a pot. The cooking time will be way more than cooking
in a pressure cooker. Always discard the water in which the lentils
and beans are soaked. So all of them jump into the pressure cooker
along with a teaspoon of turmeric powder, A teaspoon of salt and 3 cups of hot water
and also a teaspoon of oil to prevent foaming Up. Then lid on. Allow the pressure to build up on high heat,
once it comes to full pressure, lower heat To low and pressure cook it for 20 minutes. After 20 minutes, switch off heat and allow
the pressure to be released naturally. Open the lid once all that pressure is released. The lentils and beans have become soft and
buttery. Heat a pan on medium high heat. Add 2 tablespoons of oil. Once the oil turns hot and by hot I do not
mean smoking hot but you will see it shimmering. A teaspoon of cumin seeds go in. Allow the seeds to splutter and release their
flavor but see to it that they are not turning
Dark brown because then they will turn bitter
and make your whole curry taste bitter. Chopped onions go in along with a pinch of
salt that helps the onions to soften down Faster. Fry the onions on medium heat. You do not have to brown them up too much. When they turn little soft and look pale with
just a little bit of brown tinge on them it’s Time for the next ingredients. Chopped garlic and ginger go in. Fry for about 2 to 3 minutes and then add
chopped tomatoes along with chopped green Chillies. Green chillies are totally optional so please
leave them out if you don’t want your curry To be chilli hot. Okay stir the tomatoes just for about 3 to
4 seconds not more than that and then add The spices. Half a teaspoon of turmeric powder, a teaspoon
of kashmiri red chilli powder. Please add less to start with if you are not
use to chilli heat. You can always add more at the end if you
feel like but once added you cannot take out That heat. I also added 2 teaspoons of ground coriander
, a teaspoon of ground cumin and a teaspoon Of my homemade garam masala powder. Fry the spices along with the tomatoes. This is why I told you not to fry the tomatoes
too much in the beginning. The moisture from the tomatoes will mix with
the spices and prevent them from burning and The tomatoes will in turn get more flavorful
being fried with the spices. A curry is all about building up those flavors
layer by layer with a lot of patience. See how the tomatoes have become mushy now
this is exactly what we are looking for. Next comes a teaspoon of kasuri methi that
is dried fenugreek leaves. Guys there is no substitute for dried fenugreek
leaves and fenugreek seed powder cannot be Used as a substitute. If you do not have it in your pantry just
leave it out, you curry will still be delicious But please do add it the next time if you
can get hold of some. Next the beans and lentils tumble down. I like to mash up a little portion. Do not mash all of them happily because then
everything will look and taste horrible.
We are not making a pishy pashed up and mashed
bean curry. That little bit of mashing will give a nice
consistency to the dish. I added salt . Now, for me this looks quite
thick and it’s true that lentils and beans Thicken up more after cooling down. I added another cup of water to loosen up
everything but here I want to leave things Upto you. If you want it soupy add more water, if you
want it really thick and pasty then add less Than a cup. The consistency is all in your hands and according
to your preference. Now cover it on medium low heat for 5 minutes. After 5 minutes lid off and do a taste test. If you feel it needs more salt add little
salt, if you feel it needs more of heat add More chilli powder, if you feel it is sour
add a pinch of sugar to balance the flavors And that pinch of sugar is not for making
your dish taste like a dessert but to bring In a balance. Finally some chopped coriander leaves go in
and heat off but I am not done yet because What is dal tadka without a tarka. Heat a small pan on medium low heat, a drop
of oil and then, butter!! You can also use ghee. Before the butter gets hot add sliced garlic. The garlic needs to get fried gradually as
the oil is heating up. Stir them continuously until you see the edges
of garluc taking this light brown color. As soon as you see that color showing up do
not wait for that color to darken, immediately Heat off and add a fourth of a teaspoon of
kashmiri red chilli powder. Guys remember, whenever you need to add chilli
powder to hot oil, you should do that off Heat with your pan completely taken away from
the stove or else the chilli powder will burn. That garlicky tarka lifts up the flavors so
much. Okay here comes another bonus recipe. Heat a pan with about 2 teaspoons of oil. You can also use butter but I dare not bring
in butter again on the screen as it may be Too much for some to bear. Okay add some of that cooked bean curry and
then add an egg to it. Do this separately for each single serving. Mix the egg continuously to get a creamy texture.
You can do this with the leftovers. It tastes very good on toast. I don’t know whether you will like it in
this way but I wanted to show this method As well. Please do try this recipe and send me your
feedback and please consider clicking on that Like button. Bye bye.
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