Ingredients and Method to make Mung bean in tandoori sauce curry
(click on underlined words to go to the recipe of those items)
1 1/4 cup dry whole mung beans ( whole moong) soaked in sufficient water for 3 to 4 hours
1 cup tandoori sauce
1/2 tsp garam masala ( or to taste)
1/2 tsp red chili powder (or to taste) ( optional)
salt to taste
2 to 3 tbsp finely chopped cilantro (coriander leaves/ kothamalli) for garnish.
water as required to achieve required consistency
Soak mung beans in sufficient water for 3 to 4 hours. Drain water, fill with fresh water and pressure cook until the mung bean is soft yet not mushy. Alternatively mung bean can be cooked on the stove top until soft too.
In a heavy bottomed pan, add tandoori sauce, cooked mung bean, salt to taste, red chili powder if using and garam masala. Add water if required to achieve required consistency. Simmer for a few minutes until the flavors mingle. Finally garnish with cilantro
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with any type of Indian bread like phulkas, naans, chapathis or rotis or even with plain steamed rice, or jeera rice.
(click on underlined words to go to the recipe of those items)
1 1/4 cup dry whole mung beans ( whole moong) soaked in sufficient water for 3 to 4 hours
1 cup tandoori sauce
1/2 tsp garam masala ( or to taste)
1/2 tsp red chili powder (or to taste) ( optional)
salt to taste
2 to 3 tbsp finely chopped cilantro (coriander leaves/ kothamalli) for garnish.
water as required to achieve required consistency
Soak mung beans in sufficient water for 3 to 4 hours. Drain water, fill with fresh water and pressure cook until the mung bean is soft yet not mushy. Alternatively mung bean can be cooked on the stove top until soft too.
In a heavy bottomed pan, add tandoori sauce, cooked mung bean, salt to taste, red chili powder if using and garam masala. Add water if required to achieve required consistency. Simmer for a few minutes until the flavors mingle. Finally garnish with cilantro
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with any type of Indian bread like phulkas, naans, chapathis or rotis or even with plain steamed rice, or jeera rice.
