09 January 2013,21:03 by

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Small moong beans are one of the quicker-cooking pulses. They do not require soaking and are easy and convenient to use. In this recipe, they are cooked with potatoes and Indian spices to give a tasty and nutritious dish.
Serves :

Preparation Method :

  • Wash the beans. Pour the water into a pan, add the beans, and bring to boil.
  • Boil hard for 15 minutes, then reduce the heat, cover the pan, and simmer until soft, about 30 minutes cooking time. Drain.
  • In a separate pan, par-boil the potatoes in boiling water for 10 minutes, then drain well.
  • Heat the oil in a heavy pan and fry the cumin seeds until they splutter. Add the chilli, garlic, and ginger and fry for 3 - 4 minutes.
  • Add the turmeric, chilli powder, salt, and sugar and cook for 2 minutes, stirring to prevent the mixture from sticking to the pan.
  • Add the 4 curry leaves, chopped tomatoes, and tomato puree, and simmer for about 5 minutes until the sauce thickens.
  • Mix the tomato sauce and the potatoes with the moong beans and heat through.
  • Garnish with the extra curry leaves and serve with plain boiled rice.


  • 175 grams moong beans
  • 750 ml water
  • 250 grams potatoes, cut into ¾ inch chunks
  • 50 ml Cooking oil 
  • ½ teaspoon cumin seeds
  • 1 fresh green chilli, finely chopped
  • 1 garlic clove, crushed
  • 1 inch piece fresh root ginger, finely chopped
  • ¼ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 4 curry leaves
  • 5 tomatoes, peeled and finely chopped
  • 1 tablespoon tomato puree (paste)
  • Curry leaves, to garnish
  • Plain rice, to serve

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