A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.
- Drain the soaked beans. In a pan bring water to a boil. Add the drained beans. Cook till beans are tender.
- Or pressure-cook up to 3 whistles
- Drain water from the cooked green beans.
- For the tempering, heat oil in a pan. Add cumin seeds. As they crackle, add the asafoetida, cooked beans, dry spices, lemon juice and salt. Stir well and garnish. Serve hot.
For Tempered Plain Mung
- To tempered green beans, mix rest of the ingredients. Add extra spices and water as required. Stir well.
- Simmer till the gravy thickens to individual liking. Garnish and serve hot with either khakhras, theplas or rotis, rice and papad.
- coriander leaves - finely cut (to garnish - optional)
- The cooked Green Beans and its water can be divided proportionally for the above-mentioned recipes according to family requirements.