This Palak Mung Bean Curry, perfect for dinner, was served with Indian wheat flatbread (Fulka Rotlis) and cumin-tempered rice (Jeera Rice). The recipe features boiled whole mung beans and fresh baby spinach cooked with aromatic spices.
In a Pan heat Ghee. When it turns hot, add mustard seeds & once it begins to splutter, add cumin seeds, Asafoetida and curry leaves. Saute until beautiful aroma comes. Now add Ginger Julienne & Chopped Garlic. Saute for 1 to 2 mins until it get rid of its raw flavors or turns golden brown. Now add Baby Spinach and cook for just 2-3 minutes (don’t overcook). Now add Turmeric, Red Chilli, Garam Masala and Coriander Powder. Also, add Salt to taste. Add Boiled Whole Mung (do not drain them ~ that water is full of nutrients) & water as needed. Mix everything well & let it simmer on medium heat for 7-8 minutes. Add in chopped Cilantro and leave some for Garnish. Major Alert: This curry will thicken up as it cools down. If you are planning to leave it for long time add water accordingly or when you re-heat add little water as needed.
