Sabat Moong Bhajji (Mung Bean Bhaji) is a traditional Indian recipe for a classic curry of mung beans cooked in a spiced sauce until thick. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mung Bean Bhaji (Sabat Moong Bhajji).
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Ingredients:
500g dried mung beans (green moong dal), soaked in plenty of water over night
2 onions, finely chopped
2 tbsp desiccated coconut
2 green chillies, finely chopped
pinch of asafoetida
60g ghee or butter
1/2 tsp salt
1/2 tsp chilli powder
1/4 tsp ground turmeric
1/2 tsp whole black mustard seeds
Method:
Drain the mung beans, turn into a bowl and mix with the ground chilli and turmeric. In the meantime, melt the ghee in a pan, stir in the mustard seeds and asafoetida and when the mustard seeds begin to pop add the mung beans along with the green chillies, desiccated coconut and the salt.
Pour over 250ml water, bring to a boil, reduce to a simmer, cover the pan and cook gently for about 45 minutes, or until the mung beans are tender and the sauce is thick.
Serve hot with rice and flatbreads.
This dish can also be made with black-eyed peas, green lentils and chickpeas.
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