Mug & Toast

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

  1. Soak mung beans overnight.
  2. 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).
  3. Empty the mung beans back into the pressure cooker and add the hing, turmeric, chili powder, and salt.
  4. Cook for a few more minutes and then garnish with cilantro.

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