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

(serves 2)

  • 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

  • 1 lemon

  • 1 chilli

  • 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.