Mung or Moong Bean Curry

Mung lentils can be cooked in a variety of ways, all very tasty. If allowed to sprout it can be included in a salad. Pick the lentils and discard any debris. Rinse a few times before adding it to the pot.

The recipe below is easy to make into a delicious curry. After preparation it tends to thicken so if you like it with more liquid, just add water. Serve it with rice, or any Indian or regular bread. You may also serve it along side any of the curries described here.

You can use a pressure cooker to soften the lentils or the regular method of boiling it in a pot with 6 cups of water. If using a pressure cooker please follow the directions on how to use it.

Ingredients

1 cup moong lentils
3 tablespoons oil
1 cardommom & a small piece of cinnamon stick
½ cup sliced onion
½ cup sliced tomato
1 teaspoon chili powder
2 full teaspoons crushed garlic
3 teaspoons coriander powder
¼ teaspoon crushed ginger
1 teaspoon cumin powder
¼ teaspoon turmeric powder
1 teaspoon salt (Adjust to your taste)
2 sprigs of washed and chopped Cilantro

Method

Pick lentils, wash and boil in about 6 cups of water
Add salt. when soft remove lentils & save the water in which it was boiled
Heat oil on medium heat
Add a cardommon &cinnamon stick
Add onion; sauté until onion appears soft. Add sliced tomato and cook
When mushy add spices, garlic, ginger & stir
Add the boiled lentils: stir with the rest of the mixture
Lower heat, add salt & 4 cups of water that was saved, put on the lid and leave to simmer
Stir occassionally, if mixture is thick add more of the saved water or regular water; lower heat
Cook for about 12 min. The mixture should be well blended and have the consistency of a rich soup.
Garnish with cilantro

Moong Lentils
[Photographer:Nirmala Pather]

The moong dhal cooked, tasty & ready to be eaten
[Photographer:Nirmala Pather]

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[Photographer:Nirmala Pather]