1 cup whole moong beans, you can buy from the whole food grocery store or Indian grocery store

1/2 cup coriander leaves, wash and finely chopped

1 1/2 tablespoon fresh lemon juice ( or to taste)

2 tablespoon of oil, corn or canola/ or your choice

1 medium-size onion, wash and finely chopped, (optional ) I don’t use, but you can

3 cloves of garlic, wash and chopped,  (optional) I don’t use, but you can

1 teaspoon cumin seed

1/8 teaspoon fenugreek seed

1/4 teaspoon ajwain seed

1 green chili, wash and cut (optional) I use because it gives a nice aroma

5 curry leaves, wash them

1 piece of one-inch cinnamon stick

1 teaspoon chickpea flour

2 tablespoon non-dairy yogurt

salt to taste


1: Wash moong bean 3 or 4 times, then soak them overnight, or 5 to 6 hours, then put in strainer and wash them with clean water. Then put moong bean in the pressure cooker, and add 3 cups water in and a little salt, mix all well, and put the lid on and close pressure cooker, then put the pressure cooker on the stove high heat and put the whistle on, let go whistle 4 time and turn the stove off, let get cool and let pressure relies itself,  it will take about 10 minutes.

2: Mix yogurt and chickpea flour together and keep aside then take the pan and put it on the stove medium-low heat, add oil in, green chili, garlic, fenugreek seed, cumin seed, ajwain seed, cinnamon stick, curry leaves, let them all roast few second until nice aroma comes, then add onion and a little salt mix all well and cook until onion gets nice and golden.

3: cooker is ready to open, open the cooker and add moong bean into the pan, add lemon juice and coriander,  ( save some for garnish) add yogurt and chickpea flour mix, and mix all well and taste for salt because we add salt before so if we need then only add to your taste, and let cook for 3 or 4 minutes if you think you need some water then add and make it to your consistency.


Note: I use ajwain seed, fenugreek seed, because they are good for digestion, but if you don’t have then it’s ok,   you can serve hot  with gluten-free bread, naan, roti, rice or quinoa.

This ia vegan, allergy- friendly, gluten-free, dairy-free, nut- free.






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