Mung Bean Curry
Fresh chillies, tomatoes, garlic and ginger, mung beans, and some fresh coriander is all you need to make this nutritious and comforting curry.
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Servings: people
Ingredients
- 250 g mung beans (soaked 40 - 60 mins)
- scant tsp turmeric powder
- 1 fresh red chilli finely chopped
- 1 onion finely chopped
- 1.5 tbsp minced garlic and ginger (in equal quantities)
- ¾ tsp cumin seeds
- ½ tsp garam masala
- 2-3 fresh or tinned tomatoes - about 220 g if using tinned tomatoes - remember to preserve the juice to add later.
- ghee or light oil
- 2-3 curry leaves or a bay leaf
- salt
Garnish
- ¼ tsp garam masala
- ½ lime - juiced
- 1 tbsp fresh coriander or parsely
Tadka (optional)
- 1 tbsp ghee or oil
- ½ tsp cumin seeds
- pinch asafoetida
- 2-3 small dry red chillies (whole)
- 2-3 cloves garlic - finely sliced
Instructions
- Boil the soaked mung beans in about 6 cups of water, salt and a generous pinch of turmeric powder. Cook until tender but not soft. Drain and retain the cooking water.
- While the beans are cooking, add the cumin seeds until they wiggle, then add the garlic and ginger paste, chilli and onion. Fry until golden brown. Add the rest of the spices and the tomatoes. Only use half the tomato juice if using tinned tomatoes. Cook until all the water is absorbed.
- Add the mung beans, adding a little of the cooking water (or tomato juice if you used tinned tomatoes), if the dal seems a little dry. Cook for 10-15 minutes (or until soft). Add more cooking water/tom juice for a more soupy dal.
- Garnish with a little garam masala powder, lime juice and fresh coriander or make a tadka.
Tadka (optional)
- Heat one tablespoon of oil or ghee; add ½ tsp cumin seeds, a pinch of asafoetida, 2-3 small red chillis and 2-3 finely sliced garlic cloves.
- Heat until the oil is infused but the spices are not burnt. Pour over the dal or serve on the side.
- Serve Mung bean curry with chapatis, rice and kachumber salad.
