Curried cabbage with tender whole mung beans (Bandhgobhi moong tarkari) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 200) by Yamuna Devi

  • curry leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute sprouted mung beans or aduki beans for green mung beans, mustard oil or vegetable oil for ghee, bay leaves for curry leaves, and honey for maple syrup.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced creamed spinach (Malai sak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sprouted mung beans or aduki beans for green mung beans, mustard oil or vegetable oil for ghee, bay leaves for curry leaves, and honey for maple syrup.

  • Avocet on June 13, 2020

    Very good and easy. My mung beans did not need presoaking, and only needed to cook about 30 minutes until done.

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