Gujarati Dry Mung Bean Curry
Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has
Gujarati Dal
Ingredients
- 1/2 cup (118 grams) split pigeon peas (toor dal)
- 1/2 teaspoon ground turmeric
- 1/4 cup (43 grams) raw peanuts
- 1 medium Roma tomato (100 grams), diced
- 2 pieces kokam pods (or 1/2 teaspoon tamarind paste)
- 3/4 teaspoon salt
- 1 3/4 teaspoons (12 grams) crushed or grated jaggery (or brown sugar)
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon red chile powder
- 1 pinch asafetida
- 2 cloves
- 1 serrano pepper or Thai chile pepper, minced (optional)
- 5 to 6 fresh curry leaves
- 1/2 teaspoon lime juice
- Chopped cilantro, for garnish
- White rice and ghee, for serving
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