[4th March 2006]

Chori and Mung “Powerhouse” Curry

Prep : 5 mins

Cooking time: 25 mins

Base ingredients:
100 g Red Chori (Aduki Beans)
100 g Green Whole Mung Beans
1 litre water

Ground Spices & Herbs:
3/4 tsp Tumeric (Haldi)
2 tsp Corriander & Cumin powder
(Dhana-Jeeru)
1 tsp Salt
2 Tblsp finely chopped corriander
1.5 tsp finely grated/chopped ginger
1 Green Chilli, Finely chopped
1.5 tsp Lime juice
1 tsp sugar

Spices for Vaghar:
1tsp veg ghee (or 1 tblsp veg oil)
4 whole cloves
4 small twigs of cinnamon bark
1 tsp Mustard seeds (Rai/Rye)
1 tsp cumin seeds (Jeeru/Jeera)
1 tsp carom seeds (Ajwain)
3/4 tsp Asafoetida (Hing)
* Optional crushed clove of garlic or finely chopped onion

Method:
1. Add 1 litre of water to pressure cooker, start heating the water.
2. Add Chori & Mung into a sieve and wash with cold water then it into the pressure cooker.
3. Place lid on pressure cooker & Heat on full until pressure built (approx 3 mins)
4. Reduce heat to between Low and medium; cook for 20 minutes
5. Place pressure cooker under tap and run cold water (apprx 1 minute) until pressure dropped
(This helps keep the flavour inside the cooker and not escaping as steam!)
6. Open pressure cooker. Make sure Heat/Gas is on Low.

Spice the Chori Mung:
7. Add Tumeric, Corriander & Cumin powder, Salt; Stir round
8. Add Fresh Corriander, Ginger, Chilli; Stir round
9. Remove the pressure cooker from heat

Prepare the Vaghar: (spicy mixture)
10. Turn heat to medium-high and put a small pan on.
11. Using a small pan, Add Veg Ghee (or oil) in small pan.
12. Add Cloves, Cinnamon bark - wait until it fries
13. Add Mustard seeds (wait a little until they pop)
14. Add Cumin, Carom & finally Asafoetida
(* optional; add a crushed garlic clove or finely chopped onion now)
15. Add all of the spicy mixture (Vaghar) to the Chori & Mung in the pressure cooker
16. Add Lime juice & sugar. Stir round well.

Ready! Serve with…
Rice, Pasta, in a jacket potato, with Pittas, Cous Cous or even on toast!

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[You can print out this recipe by clicking the link below or download the the original in .pdf format from Jay’s website [1] HERE (Right-click and “Save Target/Link As..)

Additionally - you can [2] watch a video of Jay preparing this recipe.

© Jay Davé 2005
[3] http://www.jaydave.com/index.htm