Mung bean curry:
boil 1 cup of mung beans until soft.
Fry chopped onions till golden brown, add 1/2 cup chopped tomatoes, 1 tsp salt, 1 tbls ginger and garlic paste, chillies to taste, 1 tbls akhni masala, 1/2tsp tumeric, 1/4 cup yogurt or buttermilk.
Cook through and add the boiled mung beans.
Cook until blended.
Lastly add chopped coriander leaves.
Serve with roti or naan
Prepared, tried and tested by: Faye Abrahams
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