Curried Mung Beans
I never really knew what to do with mung beans! I bought a big bag a long time ago and let them sit in my cupboard untouched. I was doing a huge clear out of my kitchen (and house/life) and decided it was about time to give them a try. I was really surprised - I actually really like this dish and while I was always put off by the pre-soaking, it was really no hassle at all. These are so good served with green veggies and makes a healthy sized portion for two, or four as a side.
what you’ll need
200g of mung beans
2 medium tomatoes
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2 cloves of garlic
1 teaspoon of turmeric
2 tablespoons of sesame oil
1 teaspoon of ground cinnamon
a handful of fresh coriander
what to do
Soak the mung beans for a few hours, or overnight.
Rinse the mung beans and put in a pan with 4 times the amount of water. Boil for 20 minutes on a high heat.
In a separate pan on a medium heat, add the sesame oil and mustard seeds. Wait until the mustard seeds begin to pop and then add the cumin seeds.
After 2 minutes add the finely chopped garlic and chilli. Mix and let fry for 2 minutes.
Add the chopped tomato, turmeric and the drained mung beans. Mix carefully and do not mash.
After 2 minutes add the lemon juice and cinnamon. Stir and wait for another 2 minutes.
Take off the heat and serve with chopped coriander sprinkled on top.