Red Mung Beans Curry

 Red Mung Beans are also known Red Chori or Adzuki Beans. They are smaller than kidney beans, almost same color, reddish brown. They are much sweet in taste than any other beans. The texture is naturally creamy. I make it a vegan curry. Without further due, lets see the recipe.

Ingredients:

1. Red Mung Beans - 1.5 Cup

2. Onion - 1 Medium - White/Yellow

3. Tomato Paste - 1/3 Cup

4. Tomato - 1/2 Medium size

4. Garlic - 1 TBSP

5. Ginger - 1 TBSP

6. Curry Leave - 5-6 

7. Green Chili - 2 

8. Mustard Seeds - 1 TSP

9. Cumin Seeds - 1 TSP

10. Asafoetida - 1 pinch

11. Extra virgin olive oil - 2 TSP

12. Turmeric Powder - 1 TSP

13. Salt - 2 TSP

Method:

1. As red mung beans are soft enough, there is no need to soak those ahead of time. You can make this in pressure cooker or instant pot. For pressure cooker, heat it up at high temperature. If using instant pot, turn it on at saute setting for 7 min. Once hot, add cooking oil. I am using extra virgin olive oil. Follow up with mustard seeds, cumin seeds. Once those start to sputter, add in turmeric powder, asafoetida, curry leave and chopped green chili. Give a good stir to all the spices.

2. Add chopped onion, saute those 3-4 min, until translucent. Now follow up by adding pressed garlic, finely chopped ginger, chopped tomato and tomato paste. Once mixed well, let the mixture cook for a minute or so.

3. Now add washed red mung beans, salt and water. If using pressure cooker, you will need to add more water than instant pot, for about 2.5 cups. and cook for two whistles. If using instant pot, adding 2 cups of water to make sure all beans with mixture are covered. After the putting the lid with closed seal, set it on pressure cooking setting for 10 minutes.

4. In either pressure cooker or instant pot, let it cool down once whistles are done and timer is off; say about 15 min. then open the cooker/pot to cooked curry. Some may like it with added lemon juice on top. I like it without. Enjoy it with rice or roti.