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Mung beans do not require to soak for
hours and is easy and convenient to use. Here we introduce a dish of
mung beans and potatoes with Indian spices which give a tasty and
nutritious dish.
Ingredients
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Mung Beans- 170 grams
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Water - 750 ml
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Potatoes (cut into thick cubes) - 200
grams
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Cooking - 2 tablespoons
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Cumin seeds - ½ teaspoon
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Green chili (chop finely) - 1 piece
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Garlic (crushed) - 1 clove
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Ginger (chop finely) - 1 tablespoon
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Ground turmeric - ½ teaspoon
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Chili powder - ½ teaspoon
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Curry leaves - 5 pieces
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Tomato puree
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Tomato (chop finely) - 5 pieces
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Salt and sugar to taste
Method
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Wash mung beans and boil in water
for about 30 minutes until soft. Boil potatoes in another pan
for 10 minutes then drain both and set aside.
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Stir fry cumin seeds in heated oil
then add chili, garlic and ginger and stir fry to fragrant.
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Add turmeric, chili powder, salt
and sugar and continue stir fry for 2 minutes.
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Add curry leaves, tomato puree and
chopped tomato, bring to boil until sauce slight thickened.
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Spread sauce over potatoes and
mung beans and mix well.
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Garnish with curry leaves and
serve with rice.
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