Mung Beans are a great source of protein and fibre! Native to India, these legumes have a slightly sweet taste. They are versatile and easy to make and therefore can be made in so many interesting ways - salads, soups, pancakes and so on! In this simple curry, I have used minimal spices to highlight the inherent sweetness of the bean.
- 200 g Green Mung Beans
- 1 medium Onion; finely chopped
- 3 cm Ginger; finely chopped
- 3 clove Garlic; finely chopped
- 2 small Green chillies; finely chopped
- 2 medium Tomatoes; finely chopped
- 1 pinch salt
- 1/4 tsp Turmeric
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 2 tbs oil
- 1 tsp Cumin seeds
- 1/2 tsp Red Chilli Flakes
- 1 sprig fresh coriander
Soak Mung Beans in plenty of water for 6 hours.
Cook the soaked Mung Beans, in the water that they have been soaking in, and salt till they are cooked, but not mushy (20 - 30 minutes) or you could save time and cook them in pressure cooker for 2 whistles.
Heat oil in a pan on medium heat. Add the cumin seeds and chilli flakes to it. When the cumin seeds begin to splutter, add the chopped onions, ginger and garlic. Fry for a minute or two.
Add the chopped tomatoes, little salt (keep in mind that the mung beans have added salt!) and turmeric. Cook till tomatoes are mushy.
Add the ground coriander and cumin. Cook for another minute
Now add in the cooked mung beans (along with the water).
Mix gently (you want some of the mung beans to become mushy, but not all of it!)
Turn the heat down to low and cook for 5 minutes till all the flavours mingle well.