Mung Bean Curry

I had some dried mung beans in the cupboard from God knows when. I wanted to use them. Thinking ahead, I soaked them first thing in the morning, so they’d be ready for the evening meal. I knew I’d be cooking them Indian style, but couldn’t find a recipe that sounded easy AND tasty so just made something up instead. I must say the final results were really great. I had half thought about serving this dal/curry alongside a grilled piece of chicken but thankfully my laziness took over and I just spooned it over some rice. It was more than enough to satisfy even my greedy mouth. Who knew I wouldn’t miss the meat? What a great dish this turned out to be.

1 cup dried mung beans
2 teaspoons salt
1 onion (chopped)
2 teaspoons crushed garlic
3 teaspoons grated ginger
15 fresh curry leaves (optional)
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon chilli powder
2 green chillies (chopped)
2 tomatoes (peeled, seeded and chopped)
2 tablespoons fresh coriander (chopped)
1/2 lemon (juice of)

Cover the mung beans with 2 cups water and soak for 8 hours (or overnight)

Drain the beans then bring 1 litre of water to a boil in a large pot. Add the beans and cook until tender, about 30 minutes. Remove from the heat, drain and reserve the cooking liquid.

Heat the oil in a large pan over a moderate heat until just hot. Fry the onion, garlic and ginger for 5 minutes until soft. Add the curry leaves (if using), turmeric, garam masala, chilli powder, 1 teaspoon salt, tomatoes and chillies and stir for 2 minutes. Add the cooked mung beans, coriander and 2 cups of the cooking liquid and bring to a simmer. Cook for 10 minutes until the gravy is thick. Remove from the heat and add half the lemon juice. Adjust the salt and lemon to suit your taste and serve.

Serve as part of a larger meal or on its own with breads or rice.

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