Dive into the vibrant world of Indian cuisine with our delectable Usal a Mung Bean Curry! This hearty and nutritious dish, bursting with flavors and spices, is not just a meal; it’s an experience that will tantalize your taste buds. Perfect for a cozy weeknight dinner or impressing guests at your next gathering, this curry is a delightful combination of tender mung beans simmered in a rich, aromatic sauce. Ready in just 45 minutes, it’s a quick yet satisfying option that promises to become a staple in your kitchen. Are you ready to elevate your cooking game? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup mung beans
- 2 tablespoons oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by rinsing 1 cup of mung beans thoroughly under running water. Soak the beans in water for at least 2 hours or overnight for better cooking results. If you're short on time, a quick soak in hot water for 30 minutes will also work.
- After soaking, drain the mung beans and set them aside. This will help them cook faster and more evenly.
- In a large pot or pressure cooker, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they become aromatic.
- Next, add 1 chopped onion to the pot. Sauté the onions for about 5-7 minutes or until they turn golden brown, stirring occasionally to prevent burning.
- Once the onions are browned, add 2 chopped tomatoes to the pot. Stir well and cook for another 5 minutes until the tomatoes soften and blend into the mixture.
- Now, add 1 teaspoon of turmeric powder and 2 slit green chilies to the pot. Mix everything together, allowing the spices to cook for a couple of minutes.
- After the spices are well combined, add the soaked mung beans to the pot. Stir to coat the beans with the spice mixture.
- Pour in about 2-3 cups of water, enough to cover the beans. Season with salt to taste. If you are using a pressure cooker, cover the lid and cook for about 3-4 whistles or until the beans are tender. If using a regular pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the beans are cooked through.
- Once the mung beans are cooked, check the consistency of the curry. If it is too thick, add a little more water to reach your desired consistency. Stir well and let it simmer for an additional 5 minutes.
- Finally, remove the pot from heat and garnish the Usal with fresh coriander leaves. Serve hot with rice, chapati, or bread of your choice.
Tips
- Soaking is Key: For the best results, soak your mung beans for at least 2 hours or overnight. If you’re in a hurry, a quick soak in hot water for 30 minutes will do the trick, ensuring they cook evenly and quickly.
- Spice It Up: Feel free to adjust the level of heat by adding more or fewer green chilies according to your preference. You can also add a pinch of garam masala for an extra layer of flavor.
- Consistency Matters: If your curry turns out too thick, don’t hesitate to add a bit more water to achieve your desired consistency. A little extra simmering will help meld the flavors beautifully.
- Garnish for Greatness: Fresh coriander not only adds a pop of color but also enhances the dish’s flavor. Don’t skip this step for that restaurant-quality finish!
- Serve It Right: Usal pairs wonderfully with steamed rice, chapati, or even crusty bread. Experiment with sides to find your perfect combination!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
