A staple of any Indian cook’s repertoire, mugg is a really comforting curry that reminds Urvesh of his childhood, when delicious mugg would be served with hot buttered chapatis.
1 cup mung beans
4 tbsp sunflower oil
1 tsp garlic, finely chopped or pureed plus 3 cloves garlic, finely sliced
1 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
1 tbsp dhana jeru (ground coriander seeds and ground cumin to a ratio of 2 parts to 1)
½ tsp salt
1 tin plum tomatoes, pureed using blender or use passata
¼ tsp garam masala
handful fresh coriander, roughly chopped
1 tbsp lemon juice
2 sprigs curry leaves
1 tbsp jaggery
1 dried whole chilli
½ tsp mustard seeds, whole
¼ tsp turmeric
cherry tomatoes (optional)
Put a pan of water on to a hot flame and bring to the boil, reduce flame to medium/low and simmer.
Check mung beans thoroughly for stones and rinse through twice with cold water and drain, then add this to your simmering water with a tablespoon of sunflower oil. Simmer on a medium heat for 20 minutes, depending on how much bite you like from your beans.
Add garlic puree, ginger, green chilli, dhana jeru, salt, tomato, garam masala, coriander leaves, lemon juice, curry leaves, jaggery and allow to simmer for 5–10 minutes.
Now add the remainder of your oil to another pan and put it on a medium/high flame: be ready with all of your spices measured as the next stage happens very quickly.
Add your dried chilli and allow it to brown but not blacken.
Add mustard seeds and allow to pop.
Add the sliced garlic and allow it to brown, not burn.
Add the turmeric, just before the garlic has browned.
Add your mung beans and mix in well and simmer for a further 5 minutes.
Taste and add extra salt or chilli to taste and cherry tomatoes.
The flavour should be a balance between the taste of the chilli, the sweetness of the jaggery and a sour note from the lemon juice.
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