Spiced Moong Beans

These beans are prepared in a pressure cooker with tomatoes, curry leaves, jalapeno pepper, ginger, and garlic for a flavorful vegetarian dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 328 Calories

Ingredients

• water to cover
• 2 tablespoons vegetable oil
• salt to taste
• 1 teaspoon paprika
• 1 onion, diced
• 2 teaspoons curry powder
• 2 tomatoes, chopped
• 1 lime, juiced
• 1 teaspoon ground turmeric
• 1 ½ teaspoons cumin seeds
• 1 jalapeno pepper, chopped
• 1 sprig fresh curry leaves
• 1 (2 inch) piece fresh ginger, peeled and grated
• 4 cups moong beans
• 4 cloves garlic, minced - or more to taste

Recipe Instructions

Step 1

Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.

Step 2

Drain and rinse beans; set aside.

Step 3

Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.

Step 4

Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.

Step 5

Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.

Step 6

Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.