Mung Bean Curry | Spice Kitchen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, rinse the mung beans in warm water a few times before putting in a pot of boiling water with a teaspoon of sunflower or vegetable oil and a pinch of bicarbonate of soda.

Step 2

Boil for about half an hour or the skins of some of the mung beans rise to the top of the pot.

Step 3

Turn off the heat but do not drain.

Step 4

Put the 2 tablespoons of oil into another pot, on a medium-high heat and add the mustard seeds and cumin seeds and allow them to pop before adding the chopped onion.

Step 5

Fry for a few minutes until the onion becomes slightly golden.

Step 6

Add the ginger, garlic and chilli and continue cooking for a few minutes.

Step 7

Add the tomatoes, salt, sugar, turmeric powder, cumin powder and coriander powder. If you want the curry a little spicier, add 1/2 teaspoon of chilli powder.

Step 8

Simmer until droplets of oil appear at the top of the tomato mixture.

Step 9

Add the cooked mung beans, along with the water and simmer for 30 minutes, stirring occasionally.

Step 10

Add the lemon juice and coriander leaves to garnish and serve with Basmati rice and pooris/chapatis or crusty bread.