Methi Mung Curry with Poori | Traditional Indian Comfort Food Recipe

Video Description

In today’s video, we’re making a wholesome Indian classic — Methi Mung Curry with crispy, golden Poori. This traditional combo brings together the earthy taste of mung beans, the aromatic warmth of kasuri methi, and the soft, puffed texture of Poori — all cooked with pure ghee for that authentic touch. Whether you’re cooking for a family meal, festive occasion, or weekend indulgence, this easy step-by-step video will guide you through every detail to recreate this comforting Indian favorite. Whole Mung with Kasuri Methi Ingredients Main 1 cup whole green moong beans 8 cups water (approx., 1:8 ratio — adjust as needed) 2 tablespoons dried kasuri methi (per 1 cup moong) 3 garlic cloves, roughly chopped Salt to taste Pinch of sugar (optional; balances methi bitterness) Optional Less than a pinch of ghost pepper flakes (very mild amount) 1 tablespoon roasted shahi jeera (Used in class instead of roasted cumin powder) Fats 1 tablespoon ghee (used at the end as finishing ghee) Special Utensil Instant Pot or pressure cooker (If unavailable, boil moong until soft, adding water as needed.) Method Soak the moong beans overnight if possible. If not soaked, lightly pre-boil or soak in hot water for a short time to soften. Add beans and water to the Instant Pot. Use around an 8:1 water ratio; adjust along the way if needed. Salt the water so the beans absorb flavor during cooking. Pressure cook until the moong beans become tender. (Exact time wasn’t stated, but standard Instant Pot time is 12–15 minutes.) Prepare aromatics: Roughly chop the garlic — no sautéing needed in this version. Open the cooker and add: Garlic Kasuri methi Tiny pinch of ghost pepper flakes Optional pinch of sugar Roast shahi jeera in a small pan until fragrant (1–2 minutes), then sprinkle it over the curry. (Used instead of cumin powder during the class.) Finish with ghee by drizzling it on top of the cooked curry. Stir gently and serve hot with fresh Poori or steamed rice. Poori Recipe Ingredients 1 cup whole wheat flour 1 cup all-purpose flour 1 tbsp ghee 1½ cups water (or enough to form a medium-pliable dough) ½ tsp salt Pinch of nigella seeds (kalonji) Pinch of carom seeds (ajwain) 3 cups peanut oil for deep frying Special Utensils: Rolling pin and board Deep-frying pot Tongs or strainer Method Combine dry ingredients in a bowl. Add water gradually (start with 1 cup) to form a soft, pliable dough. Divide the dough into 1-inch balls. Roll out each ball into a thin circle, about ⅛ inch thick. Heat oil in a deep pan to 350°F (175°C). Fry one poori at a time, pressing gently until it puffs. Flip and fry until golden brown. Remove and drain on paper towels. Serve hot with Methi Mung Curry for a perfect traditional Indian meal. 🍴 Serving Suggestions Serve this comforting duo with mango pickle, yogurt, or a fresh green salad. Perfect for festive meals, family gatherings, or cozy dinners. 💡 Pro Cooking Tips Always soak mung beans to ensure even cooking. Use kasuri methi generously for rich, earthy aroma. Fry Pooris at the right temperature (350°F) to ensure even puffing. Add ghost pepper flakes for heat, or skip them for a milder version. Finish the curry with roasted cumin powder for depth and fragrance. 🌿 Health Benefits Mung beans are high in plant-based protein and fiber, while kasuri methi adds iron and antioxidants. Cooked with ghee and paired with Poori, this makes a balanced and nourishing Indian meal. 📺 Chapters 0:00-0:05 – Introduction 0:05-0:25 – Methi Mung Recipe 0:25--21:02– Methi Mung Curry Preparation 21:02-21:28- Poori Recipe 21:28-41:00- Poori Preparation #MethiMungCurry #poorirecipe #indiancurry #indianfood #vegetarianrecipes #instantpotrecipes #desifood #HomemadePoori #comfortfood #GheeCooking #mungbeans #kasurimethi #indiancuisine #healthyeating #traditionalrecipes #CurryLovers #indiancooking #festivefood