This is hands down one of my favorite Indian breakfasts. I made it for us last weekend and have been eating the leftovers all week! The first time I went to India I was new to eating Indian food 3 meals a day and found that I was a little hungrier than normal, eating a lot of vegetables and less protein than I was used to :-). This dish of whole mung beans cooked with just a few spices I found sooooo hearty and satisfying! I really like it with cabbage sambharo (lightly cooked and spiced cabbage) and gathia (chick pea flour/besan chips), but this time we settled for toast. Anyways, now eating vegetables (called subjis) with roti and yogurt totally fills me up! I think it was just a matter of getting used to eating differently.
1 cup mung beans
Pinch hing (asafoetida)
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Cilantro for garnish
- Soak mung beans overnight.
- Pressure cook with 3x the water for 15 minutes after the first whistle, turning down the heat to medium after the first whistle (I used a covered tray for this instead of just throwing the beans and water in to better control the water amount since this is a thicker pulse).
- Empty the mung beans back into the pressure cooker and add the hing, turmeric, chili powder, and salt.
- Cook for a few more minutes and then garnish with cilantro.