Beans-Whole Moong Thanni Kuzambu - a Nagarathar speciality! Whole moong (green) - ½ cup Beans, chopped 1”long - 1 cup or more Onions, chopped - ½ cup or more Tomatoes, chopped - ½ cup Green chillies - 2,3 slit Red chilli powder - 1 tsp Dhaniya powder - 2 tsp Tamarind paste - 2 tsp Salt, haldi To temper: Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Methi seeds - ½ tsp Saunf - ¼ tsp (optional) To add raw before switching off: Crushed garlic - 2 tbsp Curry leaves - few Soak for 4-6 hrs whole moong & cook with more watr, than usual, till soft. Starin & take the water. To the water add, beans, onions, tomatoes, green chillies, red chilli & dhaniya powders & haldi. Cook for 2 whistles. Cool, open, add tamarind paste & cooked dhal. Temper & boil the mixture to simmer for few mts. Just before switching off the stove, add crushed garlic & curry leaves. Keep it closed for sometime to allow the garlic to get cooked in the heat of the dish. Serve with rice, idli, dosai etc.