Other Names: Mugachi Usali, Hesaru KaaL Usli, Mung/Green Gram Curry
The moong bean also know as green gram is one of the famous and widely cultivated beans in the south-east Asia. Although there are lots and lots of recipes with split dal as well as the whole gram, this recipe preparation is mostly (In and Around) North Karnataka specialty. The whole beans are cooked and then tempered with light spices and is best with chapati. Also this dish is garnished with gural/kaLe til chutney, which I do not have right now and probably will only find its place in kitchen after a trip to India! This recipe will go to the legume affair MLLA-18 hosted by Sri and started by Susan
1 cup whole mung
1/2 onion, chopped
2 – 3 green chilies, chopped
1 strand of curry leaves
2 tbsp oil
salt to taste
1/8 tsp turmeric
1. Pressure cook the moong beans with enough water until they are soft or according to consistency required. (This is made as a dry curry)
2. Heat oil in a pan or vessel and add curry leaves, chilies and onions and saute.
3. Add the cooked beans, salt, turmeric and cook for few minutes.
4. Garnish with cilantro/coriander leaves and/or gural chutney.
Preparation Time: 30 mins (includes cooking)
Serves: 2 - 4
Note: Preferably use a pressure cooker as the bean are not soaked. It also helps to reduce the cooking time significantly.