Mung Bean Curry
I got this very tasty spicy mung bean recipe from the fabulous Lisa’s Kitchen, I just increased the chillies a bit and left the sugar out, it worked really well and I’ll definitely be making it again. It would go well as a side with another curry dish or with rice or chapati but it is just as good on its own.
225g dried whole mung beans, rinsed well and soaked overnight or for 6 hours
4 fresh red or green chillies, finely chopped
1 inch fresh ginger, minced
1 teaspoon turmeric
1/4 teaspoon of cayenne
1/4 teaspoon of ground fenugreek
1 teaspoon salt
1 small tomato, finely chopped
1/2 teaspoon amchoor (dried mango) powder
1/2 teaspoon garam masala
Handful of fresh parsley leaves, chopped
1/2 teaspoon asafoetida
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon rapeseed oil
1. Drain and rinse the soaked mung beans and add to a pan with 750ml of water with the turmeric, salt, ginger, cayenne, ground fenugreek and chillies. Bring to the boil then reduce to medium heat and simmer covered for 30 – 40 minutes until the beans are tender.
2. Add the tomato, amchoor, sugar, garam masala and parsley and simmer for another 5 – 10 minutes.
3. Heat the oil in pan on a medium heat and add the asafoetida, cumin seeds and chilli powder and stir for one minute then add to the cooked mung beans and cook covered for 5 minutes.