Roasted Mung Bean Curry Badthupa Moong Ata

h is roasted mung bean recipe is spicy and hearty. Serve with plain white rice, kale mallum (page 150) or parsley salad (page 145) and white fi sh curry (page 127).

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Step 1

• In a wide, ungreased frying pan over high heat, roast the mung beans until golden. Shake the pan to encourage even browning, and stir them back and forth with a wooden spoon while they roast. (Some of the beans will roast faster than others to a dark brown, but that’s fi ne.) Pour into a bowl and set aside to cool.

Step 2

Once cooled, wash the roasted mung beans under cold running water.

Step 3

Put them in a pot and add enough cold water to just cover them. Mix in the onion, curry leaves, pandanus leaf, paprika, turmeric, cayenne, and salt to taste.

Step 4

Cover and let cook over medium heat, stirring occasionally, for 25 minutes. You may need to add more boiling water. If so, add 1/4 cup at a time.

Step 5

Stir in the coconut milk and add more salt to taste, if needed. Turn down the heat to low and let simmer, covered, for another 5 minutes or until the mung beans are cooked through.