Whole Moong Curry 1

Ingredients:

For oil tempering - peanut oil, black mustard seeds, and turmeric
Whole moong beans - 1 cup soaked and cooked
Ghati Masala - 1 tsp (or Chili powder - 1/4 tsp or to your taste)
Tomato - 1 large cut into small pieces
Garlic cloves - 7- 8 cut lengthwise
Curry Leaves - 10 to 12 or 1 branch
Salt to taste.
Chopped cilantro leaves - 2-3 Tbs

Recipe:

Heat pan and add 2 tsp peanut oil.
Prepare oil tempering and add garlic.
Let garlic cook until lightly brown.
Add curry leaves and then add cut tomato.
Add 1 tsp ghati masala or chili powder.
Add cooked moong beans and salt to taste.
Mix well and add water if necessary and cook more until right consistency has reached.
Sprinkle with cilantro.
Serve as a side dish with Indian bread, or rice.

Notes:

1) Serve with roti (bhakari) and freshly cut onion wedges.
2) This is a rustic dish and is made during rainy season.
3) I don't add any sugar in this recipe (most of the savory recipes in Maharashtrian cooking has sweet, salty and sourness balanced).
4) You can substitute moong beans with any other beans like black eyed peas, lentils, green/white peas, black or red kidney beans.