A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.
Drain the soaked beans. In a pan bring water to a boil. Add the drained beans. Cook till beans are tender.
Or pressure-cook up to 3 whistles
For Tempered Plain Mung
Drain water from the cooked green beans.
For the tempering, heat oil in a pan. Add cumin seeds. As they crackle, add the asafoetida, cooked beans, dry spices, lemon juice and salt. Stir well and garnish. Serve hot.
Gravy Mung
To tempered green beans, mix rest of the ingredients. Add extra spices and water as required. Stir well.
Simmer till the gravy thickens to individual liking. Garnish and serve hot with either khakhras, theplas or rotis, rice and papad.