Mung beans with mustard, ginger and yogurt

Name: Mung beans with mustard, ginger and yogurt
Yield: Serves 4
Cuisine: India
Ingredients: Ginger and Cumin Puffed Bread with Spinach, to serve; Ginger and Cumin Puffed Bread with Spinach, to serve; 15 ml/1 tbsp lime juice; 15 ml/3 tsp English (hot) mustard; 200 g/7 oz/scant 1 cup Greek (US strained plain) yogurt; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground turmeric; 1 fresh green chilli, finely chopped (deseeded if preferred); 2.5 cm/1 in piece of fresh root ginger, grated; 1 medium onion, finely chopped; 2 whole dried red chillies; 5 ml/1 tsp cumin seeds; 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil; 225 g/8oz/1¼ cups whole mung beans (sabut mung dhal); 225 g/8oz/1¼ cups whole mung beans (sabut mung dhal)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Khatte Sabut Mung comprises green mung beans with flecks of red chillies, spiced with mustard, fresh root ginger and cumin, and served with a creamy yogurt sauce. The sauce is made with just yogurt, with no added water or stock, and it is important that it is whisked well beforehand to prevent it curdling.

Ingredients

225 g/8oz/1¼ cups whole mung beans (sabut mung dhal)

Asia
India
Central India
Main course
Starter
Vegetarian
Gluten-free

Method

Wash the mung beans, then drain and soak in water for 6–8 hours or overnight. Drain the beans and put them in a pan with 450ml/15fl oz/scant 2</