Kathod (Cooked Moong Beans)
Ingredients
- 1/2 cup moong beans ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1/4 teaspoon black mustard seeds ⓘ
- 1/4 teaspoon cumin seeds ⓘ
- 1 medium clove garlic, diced
- 1 Thai chile pepper, diced into thick rounds ⓘ
- 1/2 teaspoon red chile powder (optional)
- 1/4 teaspoon ground turmeric ⓘ
- Salt, to taste
- 3/4 teaspoon sugar
- 1/2 teaspoon lime juice ⓘ
- Tomato, red onion, and cilantro, for garnish ⓘ
Instructions
- Soak moong beans in 2 cups water for at least 12 hours. You may find some beans have not soaked at all. If that's the case, change the water and soak for another 4 to 5 hours. This is important as you don't want dry, un-soaked beans to be a part of this dish. Drain the beans and discard the water.
- Heat oil in a pan on medium heat. After 3 to 4 minutes, add mustard and cumin seeds.
- Once the seeds stop popping, add garlic, chile pepper, red chile powder, and turmeric. Stir once and add beans right away. Otherwise the red chile powder and turmeric may burn.
- Add 1/4 cup water, salt, sugar and lime juice. Bring to a simmer, cover, and cook for 10 minutes. If the beans are too al dente for your taste, cook longer.
- Turn the heat off and serve warm. Serve with Gujarati bread, rotli. To eat it as a snack, add 1/4 cup diced red onions, 1/8 cup diced red tomatoes to 1 cup of cooked moong beans. Garnish with cilantro.
Nutrition & Diet Analysis (per serving)
347
kcal
17% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).