Mung Ata, Tempered Green Gram
Across Sri Lanka, a bowl of steamed whole green gram is a common way to start the day, protein-dense and filling in a way toast never is. The usual version is dressed with grated coconut; this one leans instead on the temper, that quick sizzle of mustard seed and curry leaf that defines so much of the island's cooking. Pandan and turmeric perfume the beans as they simmer, the onion and chile add sweetness and heat, and a final squeeze of lime lifts the whole bowl. It reheats well, so cook the beans the night before and temper them fresh in the morning.
Ingredients
- 1 cup Mung beans, whole, dried
- 1 Pandan leaf, knotted
- 1 tsp Brown mustard seed
- 15 Curry leaves
- 1/2 cup Red onions, sliced thin
- 1 Indian green chile, slit lengthwise
- 1/2 tsp Turmeric
- 1/4 tsp Black peppercorns, freshly ground
- 1 tbsp Lime juice
Method
- Rinse the whole mung beans and simmer them with the knotted pandan leaf and turmeric in 3 cups (710 ml) water for about 25 minutes, until the beans are tender but still whole and the water has nearly cooked away. Whole green gram, not the split yellow kind, is what gives this dish its firm bite. Fish out the pandan and drain off any excess liquid.
- While the beans cook, heat a dry nonstick pan over medium and add the mustard seeds. Cover and let them pop and jump for about 30 seconds, which is the temper, or tarka, that flavors the whole pan.
- Add the curry leaves, sliced onion, and slit chile with 2 tablespoons (30 ml) water. Cook 4 to 5 minutes, until the onion softens and turns translucent, adding a splash more water whenever the pan goes dry.
- Fold the drained beans into the tempered onions and toss over the heat for a minute so every bean picks up the mustard and curry leaf. Grind in the black pepper here.
- Off the heat, squeeze in the lime juice and stir. Without coconut or salt, the lime and the curry leaf carry the dish, so add the acid last where it stays bright. Serve warm for breakfast, on its own or with a spoon of lentils.
Nutrition
Estimated per serving: 190 calories, 13 g protein, 11 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
