Mung Bean Curry

Name: Mung Bean Curry
Prep time: 480 min
Cook time: 27 min
Total time: 507 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup mung beans; 2 tsp canola oil; 0.25 tsp black mustard seeds; 0.25 tsp whole cumin seed; 0.25 tsp turmeric; 0.75 cup crushed tomatoes; 1 garlic clove; 0.5 tsp freshly grated gingerroot; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp granulated sugar; 0.25 tsp salt; 2 cup water; 0.25 cup chopped fresh cilantro leaves

Mung beans, tomatoes and coriander come together in this South Asian curry, fragrant with mustard seeds and cumin and simmered on the stove.

8 hr 27 min · Serves 4 · Medium

Method

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Time: Prep 480 min · Cook 27 min · 507 min total
Difficulty: medium

1
In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
2
To a large frying pan, add oil and bring to high heat. In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
1 min
3
To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
5 min
4
Drain mung beans, rinse saucepan and return mung beans to the same saucepan. Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
20 min
5
Drain mung beans and add to the mixture in the frying pan. Add cilantro and stir to mix well.
6
Serve immediately. You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
7
If using canned beans, you do not need to soak them overnight.