MUNG BEAN CURRY
Mung Bean Curry, a cherished dish in various culinary traditions, offers a delightful blend of flavors, textures, and nourishment. Crafted from tender mung beans simmered in a fragrant medley of spices, herbs, and aromatic ingredients, this curry encapsulates both culinary artistry and healthful goodness.
Equipment
- 1 pan
- 1 stove
Ingredients
- 2 cups dried mung beans
- 2 tbsp olive oil
- 1 large yellow/red onion, diced
- 2 cloves fresh garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp jalapeno pepper, diced (optional)
- 2 tsp curry powder
- 1 tbsp cumin seeds, crushed
- 1 cup diced/crushed tomatoes
- ½ tsp sugar
- 1 tbsp ketchup
- 1 tsp soy sauce
- salt and pepper to taste
Instructions
- Put Mung Beans and 4 cups of cold water in a pot and bring to a boil.
- Turn down to simmer and cook for about 40 minutes or until water has evaporated.
- Heat a large pan on medium heat.
- Add olive oil and onions and cook until soft before adding garlic, ginger, and jalapeno pepper and cook for about 1 minute.
- Next add spices and stir for another minute to prevent it from sticking.
- Put in the cooked mung beans and cook for a couple of minutes before adding tomatoes.
- Bring to a slight boil and then turn down to simmer and cook for about 20 minutes or longer if you desire.
- Remove from heat and set aside until ready to serve.
Video
Notes
You can serve this recipe on steamed brown or white rice. Or it can be Blended into a thick rich soup. Try serving it with our chapatis recipe.