Today I am going to share with you a very favorite recipe from my college days, in our lunch break we friends use to have this spicy curry from a fast food outlet paired with simple whole wheat flat bread and a few rings of onion and a piece of lemon and the best part of that lunch was we use to take one plate of curry and eight to ten breads and four or five of us shared from one dish . This dish taste great so I try to recreate it after a long time and as I don’t have the exact recipe so it was all my guess work but if this long list of ingredients looks scary then stop looking at it and start cooking , I am telling you its just awesome.
Whole mung bean 1 cup Tomato 2 ripe Onion 1/2 cup finely chopped Garlic 4 to 6 Ginger 1 inch Cayenne powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 tea spoon Cooked chicken 1/2 cup minced Egg 2 Potato 1 small cubed (optional) Dry fenugreek seed 1/2 teaspoon Carom seed ¼ teaspoon Dry red chilly 1 Green chilly 1 chopped Bay leaf 1 Vegetable oil 3 1/2 tablespoon Chopped fresh cilantro and mint 1/2 cup Salt and pepper to taste Sugar 1/2 tea spoon Butter 1 teaspoon (optional) Cream 2 teaspoon (optional) Garam masala 1/2 teaspoon (dry roast cumin, 2 clove , 1 cardamom, ½ inch cinnamon and then grind in to fine powder) Lemon juice 1 tea spoon
Soak Mung Dal in 2 cups water overnight or for at least 8 hours. Pressure cook until mung beans turn tender (approx 3 whistles) with 8 cups of water. Or cook with 8 to 10 cups of water for a an hour or until the mung beans are tender in a slow flame. Keep aside.
In your blender take chopped tomatoes ,1/8 chopped onion , garlic and ginger, cumin powder, coriander powder, cayenne powder, a pinch of salt and half a table spoon of oil make a smooth paste.
Heat a skillet. Add 3 table spoon of oil when hot add bay leaf, fenugreek seed, carom seed (if you don’t get any of this substitute it with cumin seed) and dry red chilly(break them into halves) as it begin splutter add the remaining chopped onion and then sauté till the onion turn little golden then add the spice paste, sauté for another one minute the add the minced chicken and the potato cube again sauté it for 2 to 3 minutes. Add the chopped mint and cilantro and green chilly . Mix well then add the boiled mung bean and salt pepper . Cover and cook for another 5 minutes. You may also mash some of the mung beans to get a thicker gravy.
Beat two eggs with pinch of salt and you can add it directly to this curry and mix or you can take another fry pan and scrambled it and then add. After this add the garam masala powder, sugar, butter and one tea spoon of cream if using. Put off the flame and mix a teaspoon of lemon juice. Mix well and your spicy curry with chicken, green mung bean and scrambled egg is ready. Garnish it with onion rings , lemon wedge and cream. Have this curry with any of your favorite flat bread. Green Mung Beans are packed with proteins and are an excellent source of valuable nutrients so this curry have health benefit and if you want to make it little less spicy then you can add less spice, it is absolutely your choice. Instead of cream you can use Greek yogurt that also go very well with spicy curry. Have it when you are with friends and family, spicy curry will taste even better when near ones are around.
Be Happy And Stay Healthy.