It has been quite a warm summer this year with no rain for weeks unlike the usual Scandinavian washed-out summers that we have gotten so used to. And most people would find the idea of eating a curry in the heat of summer quite stifling.
But there are curries which actually help you to cool down. It all depends on the ingredients and spices used.
One such curry is made out of Moong Beans (also called Mung Beans) and Spinach (Palak), two ingredients that are extremely healthy and ‘cooling’.
Moong beans are easy to digest, help in detoxing the body and also have anti-cancerous properties. Spinach is considered a ‘Super-Food’ capable of battling anything from aging to heart disease.
The amalgamation of these two super ingredients makes for one super curry, perfect for the summer.
This is one of those quintessentially homemade dishes, not something you would see on a restaurant menu.
It is one of my favorite vegetarian curries and as a kid, I would happily polish of bowlfuls of this curry, as soon as my mom was done making it. And since this curry is packed with nutrients and delicious at the same time, mom didn’t mind at all.
Now if I can only get my little munchkin to eat more curry…
It is also an extremely light curry, with no milk/ cream/ yogurt/ coconut milk. Don’t be afraid to try this ‘cool’ curry this summer.
Serve it with some Indian style bread (Naan, Chapati, Roti), steamed rice or even some slices from a baguette to soak up the gravy.
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- 1 cup Whole Moong Beans, soaked with lots of water for 3-4 hours
- 2 cups Spinach Leaves, coarsely chopped
- 2 Red Onions, finely chopped
- 5 large cloves Garlic, finely chopped
- 1 inch piece Ginger, finely chopped
- 1 large Tomato, chopped
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (or as per taste)
- ½ teaspoon Cumin Powder
- 2 teaspoons Coriander Powder
- 1 tablespoon Cooking Oil
- Salt to taste
- Cook the soaked Moong beans, with enough water to completely immerse the beans, in a pressure cooker till done. If you don't have a pressure cooker, cook it in a pan with enough water to completely immerse the moong beans, till soft, but not totally mushy.
- Heat oil in a large pan and add onions, ginger and garlic. Saute till onions are soft.
- Add the spice powders and saute for few seconds. Add tomatoes and cook till mushy.
- Add the cooked moong beans, spinach and salt and cook till spinach is done, about 5-7 minutes. You can also add some water while cooking depending on the consistency preferred.
- Serve hot with rice or bread.
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