Lahsun Wala Mung (Garlicky Mung Bean Curry)

Kid's schools has begun in full steam and both of them are neck deep in all the related activities. So begins the What to fill in the school-box dilemma. I am sure, many of you would have the same issues as to what would keep the lil tummies happy ! More than ever, I feel the need of filling their bellies with healthy dishes that's not only tasty but satiating too. Make no mistakes, the kids are not too enthusiastic about repeating dishes. Of course they would sportingly finish the lunch (most of the times !) I so look forward to my daughter coming back from school twittering excitedly about how the dish was and whooping with joy. And this motivates me to put different yet healthy dishes in to her platter. 

 For this month's Blog Hop Wednesday, I am paired with Jagruti. Her culinary adventures are etched in Jagruti's Cooking Odeyssey. You can see the passion behind her posts and the recipes catering to a global appetite were a visual treat. I  loved this recipe of Mung Beans as it had no onions but played heavily on the garlic flavour. Green Mung Beans fit the bill perfectly when it comes to the health quotient. And cooked right it tastes wonderful too.

What's in it :-

Here's How :-

Rinse the lentils well and pressure cook (up to 5 or 6 whistles) with adequate water.Grind chillis, garlic and ginger along with tomatoes to a fine paste.

Heat oil in a heavy bottom pan, tip in the oil and as it warms up let the mustard seeds crackle. Add curry leaves and kasoori methi (dried fenugreek leaves) and fry for few seconds. The divine aroma of the dried herbs just lights up the hearth.

Add the ground paste and let it simmer for a while. Add the entire spice mix along with salt. Cook till the rawness of the spice evaporates and the mix starts leaving sides of the pan. Now add boiled lentils and mix very well. Add 1/2 - 1 cup of water.

Simmer till the gravy attains the desired consistency. Add little water if the mix becomes  too thick. Turn off heat.  Garnish with fresh chopped coriander and serve with hot steamy rice, roti and papad.

It's also off to Kalyani's Magic Mingle # 7