Green Moong Curry

 

250gm mung beans/green gram (soaked overnight or at least for 6 hours) 4 tbsp oil (more or less according to taste) 4-5 fresh tomatoes 1 tbsp tomato puree 1 big onion or 2 small ones, chopped fine or grated half tsp garlic paste 2 green chillis some chopped coriander leaves and some coriander sticks/stems some fenugreek/methi leaves (3-4 leaves) 1 tsp cumin powder 1 tsp coriander powder quarter tsp turmeric powder salt to taste water Chop tomatoes into big chunks and put in the blender along with 1 green chilli and the coriander stems. Blend until smooth. Heat oil in a pressure cooker, add the fenugreek/methi, followed by the garlic paste and the onions. Fry until the onions are almost golden, then add Then add the blended tomatoes. Cook together until the tomatoes begin to dry up. Add water (about 4 cups to begin with). Add salt, let it come to a boil then close the pressure cooker and cook for about 3 whistles or 6-8 minutes. Let the pressure cooker release all it's steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust according to how dry or watery you prefer your curry! Also check and adjust salt. Once ready and soft, sprinkle with quarter tsp garam masala and some coriander leaves and serve with rice or rotis.