Ingredients: 

• 1 cup Mung Beans (Washed and soaked for 2-3 hours or overnight) 

• 2 tsp Oil 

• 1/4 tsp Mustard Seeds 

• Few Curry Leaves

• 1 tsp Ginger-Garlic Paste

• 1 large Onion, Finely Chopped 

• 2 Tomatoes, Finely Chopped

• 1 Carrot

• 1 large Potato

• 1 tsp Garam Masala Powder

• 1 tsp Chilli Powder 

• 2 tbsp Coriander Powder

• Salt to taste

• 2 cups Water

• 1 tbsp Fresh Lemon Juice 

• Fresh Cilantro  

Method: 

1. Wash and soak the mung bean for 2-3 hours or overnight, drain the water and keep that aside.  

2. In a pan, add the oil and bring it to medium heat.  

3. Add the mustard seeds and let them pop; now add curry leaves and sauté for a few seconds.

4. Add the ginger-garlic paste and sauté for a few seconds, then add chopped onion and sauté until the onions turn lightly golden.   

5. Now add the tomatoes to this, and sauté until soft.   

6. Add garam masala, chilli powder, coriander powder, salt and mix well.   

7. Cover and cook on low heat for 2 minutes.   

8. Then add carrot, potato and mung beans, mix well.   

9. Add water and mix well, now cover the lid and cook for 4-5 minutes.   

10. Then stir well, and check for seasoning, consistency, and adjust, if required.    

11. Again cover the lid and simmer for 4-5 minutes or until done.  

12. Once the mung beans are cooked thoroughly, add in the lemon juice and freshly chopped cilantro.   

13. Serve hot with chapati, roti, dosa, rice or naan bread.