Mung bean (Cherupayaru) thoran
Mung beans is probably one of the best source of protein for vegetarians as it is easily absorbed by the body. Here is a thoran recipe made with the green mung beans which is again from Kerala. It goes very well with rice and yogurt and is also eaten with a type of rice porridge called “kanji”.
Published Jul 23, 2013
- 2 cups Mung Beans
- 1 cup Fresh Grated Coconut
- 1 Med Onion
- 2 Whole Green Chilies
- 2 tsp Grated Fresh Ginger
- 4-5 Cloves Garlic
- 2 Sprigs Curry Leaves
- 2 tsp Cumin Seeds
- 2 tsp Olive Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric pd
- - - Salt to Taste
- - Pinch Asafoetida (optional)
- Soak mung beans in water for about 6 hours or overnight.
- Drain the beans, put it in a pressure cooker with about 4 to 5 cups of water and pressure cook about 10 minutes. The mung beans should cook but not be mushy. Alternatively, cook the beans on stove top on low to medium flame. Cook until all the water evaporates and the beans are cooked.
- Chop onion and ginger very fine. Grind coconut, cumin seeds, and garlic and green chillies to a fine paste.
- Heat oil in a pan. Add mustard seeds, asafoetida, onion, curry leaves and ginger. Fry for about 3 to 4 minutes.
- Add the coconut paste, salt and fry for about 2 minutes.
- Finally add the cooked mung beans and mix everything well. Keep on low flame for about 2 to 3 minutes. Serve warm.