Spiced Moong Beans

Name: Spiced Moong Beans
Ingredients: 4 cups moong beans; 2 tablespoons vegetable oil; 1 1/2 teaspoons cumin seeds; 1 onion, diced; 1 (2 inch) piece fresh ginger, peeled and grated; 4 cloves garlic, minced - or more to taste; 2 teaspoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon paprika; salt to taste; 2 tomatoes, chopped; 1 jalapeno pepper, chopped; water to cover; 1 sprig fresh curry leaves; 1 lime, juiced

15 ingredients

6 steps

Ingredients

4 cups moong beans
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 onion, diced
1 (2 inch) piece fresh ginger, peeled and grated
4 cloves garlic, minced - or more to taste
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon paprika
salt to taste
2 tomatoes, chopped
1 jalapeno pepper, chopped
water to cover
1 sprig fresh curry leaves
1 lime, juiced

Directions

1

Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
2

Drain and rinse beans; set aside.
3

Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
4

Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
5

Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.
6

Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.