Gluten-free Mung bean Rotini with whole moong dahl curry
Ingredients
- 1 cup ‘Simply Natural’ Organic Gluten-Free Mung Beans (moong dahl) Rotini
- 3 cups Filtered Water
- 1 tablespoon ‘Simply Natural’ Himalayan Rock Salt
- 2 tablespoon Organic Ghee
- 12 ‘Simply Natural’ Organic Fenugreek Seeds (ventayam/methi dana)
- 1 ‘Simply Natural’ Dried Whole Red Chilli
- ½ tablespoon ‘Simply Natural’ Organic Coriander Seeds (kotamalli/dhania)
- ½ tablespoon ‘Simply Natural’ Organic Turmeric Powder (mañcaḷ tūḷ/haldi powder)
- ½ tablespoon ‘Simply Natural’ Cumin Seeds (cirakam/jeera)
- ½ tablespoon ‘Simply Natural’ Curry Powder
- ½ tablespoon Asafoetida (perunkayam/hing)
- 1 medium Organic Brown Onion
- 2 medium Organic Tomatoes
- 1 organic Long Green Chilli
- 1 tablespoon Organic Ginger Garlic Paste
- 1 tablespoon Organic Lemon Juice
- 2 tablespoon Fresh Organic Coriander Leaves (Putiya kottamalli/hara dhaniya)
Credits: Ceri, Zenxin master chef
Methods
- Rinse & sort the mung beans and put to soak overnight, well covered in filtered water.
- Rinse again in the morning and add beans, water and salt to preferred vessel.
- Bring to the boil then simmer for 30 mins. (TX 30 mins, 100°C, reverse, speed 1)
- Top, tail & remove skin from the onion and chop finely.
- Wash, top and tail the fresh chillies and tomatoes and slice. Wash the coriander.
- Prepare water for boiling rotini
- Sauté the fenugreek, cumin & coriander seeds, dried red chillies until fragrant.
- Add in the fresh green chilli, onions and ginger garlic paste and continue stirring.
- Add rotini to boiling water, takes 8-10 minutes.
- Add cooked mung beans to curry mixture and stir well.
- When everything is well integrated, adjust seasoning and add lemon juice.
- Drain the rotini and portion into serving bowls.
- Spoon over the dahl mixture, garnish with fresh coriander and enjoy.