A change in the weather and the beginnings of an autumnal cold has made me crave warming, nourishing curries this week. I also like to cook a big pot of soup or curry to have for lunch during the week.
This easy mung bean curry recipe is also cheap and very satisfying, either served simply with plain boiled basmati or as part of a thali spread, with lime pickle and yoghurt.
I would like to serve this with chapati too, but since going gluten-free have yet to find a decent recipe. I tried a 100% gram flour one to go with this curry, but the dough was too hard to work with. So please let me know if you’ve got any easy gluten-free chapati recipes!
I made this curry quite dry, but if you’re in a soupy mood, then feel free to add more of the reserved stock to make it more liquid.
200g whole green mung (or moong) beans, soaked overnight
2 tbsp sunflower oil
6 fat cloves of garlic, finely chopped
2 green chillis, finely chopped and deseeded depending on heat required
2 tbsp cumin seeds, lightly crushed
1 tbsp coriander seeds, crushed
2 tsp garam masala
1 tsp tumeric
4 tomatoes, finely chopped
1 tsp salt
small handful fresh coriander, stalk finely chopped, leaves roughly chopped
small handful (10-15 leaves) curry leaves
Put the mung beans in boiling water in a saucepan and simmer for 10 minutes, or until just soft. Drain, and reserve the cooking liquid.
Heat the sunflower oil in a saucepan.
Fry the garlic, chillis and spices on a medium-low heat, without letting the garlic colour, for five minutes.
Turn the heat up to medium and add the tomatoes and salt, cooking for 10 minutes until the tomatoes are soft.
Add the coriander stalks, curry leaves and mung beans, putting in about a wine glass of the drained mung bean cooking water, or as much as required.
Simmer the curry for 5-10 minutes. Stir in the chopped fresh coriander leaves.
Serve with basmati rice or chapati.