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Gluten-free Mung bean Rotini with whole moong dahl curry

Difficulty

Easy

Servings

4-6

Preparation Time

15 minutes

Total Time

40 minutes

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

  1. Rinse & sort the mung beans and put to soak overnight, well covered in filtered water.
  2. Rinse again in the morning and add beans, water and salt to preferred vessel.
  3. Bring to the boil then simmer for 30 mins. (TX 30 mins, 100°C, reverse, speed 1)
  4. Top, tail & remove skin from the onion and chop finely.
  5. Wash, top and tail the fresh chillies and tomatoes and slice. Wash the coriander.
  6. Prepare water for boiling rotini
  7. Sauté the fenugreek, cumin & coriander seeds, dried red chillies until fragrant.
  8. Add in the fresh green chilli, onions and ginger garlic paste and continue stirring.
  9. Add rotini to boiling water, takes 8-10 minutes.
  10. Add cooked mung beans to curry mixture and stir well.
  11. When everything is well integrated, adjust seasoning and add lemon juice.
  12. Drain the rotini and portion into serving bowls.
  13. Spoon over the dahl mixture, garnish with fresh coriander and enjoy.