Ingredients

• 1 cup - whole moong beans, soaked and sprouted overnight (you can skip this step if you're short on time) and cooked until tender
• 3/4 cup -coconut milk (I used canned)
• 3 sprigs curry leaves
• 1 tbsp - ginger, grated
• 5 cloves garlic, minced
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric
• 1 tbsp - coriander, powdered
• 1 tsp - cumin, powdered
• 1 medium red onion, sliced
• 1 tbsp - canola oil
• 1 large tomato, diced
• About 1/2 cup - chopped coriander leaves
• Grind the ginger, garlic and curry leaves from 1 sprig into a paste.

How to Make Moogache Molay (Mung Bean Curry)

• Grind the ginger, garlic and curry leaves from 1 sprig into a paste.
• Heat the oil in a saucepan.
• Add the onions and remaining curry leaves and saute until the onions start browning at the edges.
• Add the ginger-garlic paste, cumin, coriander, and chilli powders, and turmeric, and cook for a couple of minutes, until the paste no longer smells raw.
• Add the cooked moong beans and salt and stir thoroughly.
• Let it cook about 10 minutes. Add more water if necessary, until the flavours merge.
• Add the coconut milk and mix. Then turn off the heat before the mixture returns to a boil.
• Garnish with the chopped tomatoes and coriander leaves.
• Recipe Courtesy: Holy Cow Vegan