Mung bean curry

Mung bean dalA 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.

Serves 4

Ingredients

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

Method

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.

Advertisements

Easy chana masala (chickpea curry) with wild garlic

easy chickpea curry with wild garlic

The season for wild garlic is so unfairly short (from around mid-March to late April, depending on where you live) that I can’t help but shoehorn this pungent plant into as many dishes as possible this time of year. But wild garlic is optional in this recipe, being easily replaced with spinach or chard or left out altogether.

Chana masala is a brilliant budget dish,and even better value when you use a foraged ingredient. It’s also quick, vegan and easily thrown together with store cupboard ingredients, assuming you have a few basic spices to hand. Having said that, chole masala is a spice mix that may be hard to find (where I live anyway) but is worth the effort to track down.

Chana masala is delicious on its own, or served with rice or chapatis and yoghurt with chopped fresh coriander.

I’m entering this for Karen’s April Cooking with Herbs challenge over at Lavender and Lovage. Because this is an ultra-thrifty dish, I’m also adding it to this month’s Credit Crunch Munch, hosted by Michelle at Utterly Scrummy Food, along with Camilla at FabFood 4 All  and Helen at Fuss Free Flavours.

Cooking with Herbs Lavender and Lovage

Ingredients

2 tbsp sunflower oil

1 large onion, finely chopped

4 cloves of garlic, crushed

thumb-sized piece of ginger, peeled, grated and finely chopped

1 green or red chilli, deseeded and finely chopped

2-3 fresh tomatoes, finely chopped

2 tsp ground coriander

2 tsp ground cumin

1 tsp tumeric

1 tsp garam masala

1 tsp chole masala

tin of chickpeas

2 handfuls of wild garlic, washed and shredded

Salt to taste

Rice or chapatis to serve

Serves 4

Method

Heat the oil and fry the onion for 10 minutes on a low heat until translucent.

Add the garlic and ginger and cook for a few minutes.

Add the spices and cook for a few more minutes before adding the tomatoes and a mug of water.

Simmer for 15 minutes, add the chickpeas and heat through for 5 minutes.

(If using spinach, throw it in during the last five minutes of cooking time; chard will need shredding and adding a bit earlier, or rinse it and wilt it first in a separate pan for 5 minutes before adding to the chana masala.)

Add the wild garlic and stir through until wilted and season.

chana masala with wild garlic

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…