Creamy Mung Dal Curry

Craving mung beans, I was inspired to come up with this creamy mung bean curry that I served with lemon brown rice. My husband came home from work and was delighted with the aroma of the ingredients. A perfect meal, especially when served with some roti if you are particularly hungry.

Creamy Mung Dal Curry

Recipe by Lisa Turner Cuisine: Indian Published on April 3, 2010 Warming, fragrant, creamy and spicy Indian mung bean curry seasoned with fenugreek Preparation: 20 minutes Cooking time: 55 to 80 minutes Print this recipe Ingredients: 1 cup dried whole mung beans 1/2 cup dried split mung beans a few teaspoons of oil or ghee 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 teaspoon ground turmeric 1/2 teaspoon ground cayenne 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon asafetida 1 small onion, chopped 3 green chilies, seeded and minced 1-inch fresh ginger, minced or grated small handful of dried curry leaves 1 large tomato, finely chopped 14 oz (400 mL) can of coconut milk (1 3/4 cups) small handful of dried fenugreek leaves (methi) juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the whole mung beans and soak in several inches of water for 6 hours or overnight. Drain and rinse. Meanwhile, soak the split mung beans in several inches of water for 2 to 3 hours. Drain and rinse. Transfer the whole and split mung beans to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender — about 40 to 60 minutes. Drain and set aside. Wipe the saucepan dry and heat the oil or ghee over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir for 60 seconds or until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir quickly and then add the onion, green chilies, ginger and curry leaves. Stir for a few minutes. Add the tomato and cook for another few minutes. Add the cooked beans to the pan, pour in the coconut milk, and stir in the fenugreek leaves, lemon juice, salt and pepper. Pour in 1 cup of water and bring to a gentle boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes. Remove from heat and serve hot. Makes 6 servings

More mung bean dishes from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Mung Beans with Paneer Cheese
Mung and Azuki Beans with Fresh Peas and Spices
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk