I do enjoy curries made with pulses, they’re so good for you, economical and wonderfully tasty. I had bought a packet of split mung beans in a local shop and wanted to try them out. I came across a recipe online which inspired my own version, but of course, didn’t keep track of the original source. Apologies to the owner of the original recipe, I’d be happy to credit you.
The quantity I made filled 4 plastic tubs, so I shared the curry love with my mum and my best pal. Feel free to scoff it all yourself or make less! This gives a gentle tasting curry, you may want to increase the quantities of the spices (I think I will next time) for a little more punch!
Ingredients to serve 4-6
- 400g yellow split mung beans (yellow moong dal), well rinsed
- Water, to cover the beans
- ½ teaspoon turmeric powder
- Approx 4 tablespoons vegetable oil
- 1/2 teaspoon cumin powder
- 2 small red onions, finely chopped
- 1 level teaspoon chilli powder or to taste
- 1 level teaspoon of coriander powder
- 1 teaspoon grated ginger
- 2 cloves of garlic, peeled and crushed
- 1 tomato, peeled and finely chopped
- 200g frozen spinach (or 400g fresh, finely chopped)
- Salt, to taste
- Some finely chopped coriander
In a deep pot, combine about 4 cups of water, the turmeric, and 1 tablespoon of the vegetable oil. Bring to the boil, then add the mung beans. Add more water if necessary, you want about 5cm of water above the beans.
Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 minutes or until the lentils are very soft. If the water starts to dry up, add another ½ cup of water. Remove from heat and set aside.
In a medium-sized frying, heat the rest of the vegetable oil and add the red onions. Sauté for 7 to 8 minutes or until the onions are browned.
Add the ginger, garlic, cumin, chilli powder, frozen spinach and tomatoes. Continue cooking gently until the tomatoes are soft. If using fresh spinach, add once the tomatoes have softened. Mix in the cooked beans.
Add the salt (it needs a fair amount, keep tasting) and coriander and mix well. Delicious served hot, but makes a fantastic dip served cold as it thickens as it cools.