This dish definitely fits the definition of #uglydelicious. I know it looks … dubious but trust me here, it’s so tasty that I probably ate twice as much as I should have. Another recipe borne from COVID lockdown when I was attempting to use every little bit of pantry staples before going shopping again, this turned out so tasty we’ve had it several times since.
Like most pulses, mung beans are little powerhouses of nutrition, stuffed full of protein, vitamins, and minerals making them the ideal cornerstone for a plant based pantry. What’s more, they’re cheap and a bag of dried beans is the perfect pantry staple as they last for ages. But if you don’t have any to hand, this recipe will probably work equally well with urid dhal (simmer for aprox 45mins), red lentils (split red lentils only take 10 minutes to cook), or cooked chickpeas (skip the stock entirely and just simmer until you reach your preferred thickness).
Leftovers?
Got some left? I don’t think anyone would complain about having it for dinner again the next day, but it should store well in an airtight container in the fridge for up to 5 days or equally happily inn the freezer for up to a month.
- Makes: Serves 4
Ingredients
- Oil for cooking
- 1 cup Dried Mung Beans
- 1 tsp Mustard Seeds
- 5 Dried Curry Leaves
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Chilli Powder
- Pinch of Turmeric
- 1/2 Large Onion, diced
- 1/2 Tbsp minced Ginger
- 2 Garlic Cloves, minced
- 1 Green Chilli, finely diced
- 1 Tomato, diced
- 200ml Coconut Milk
- 250ml Vegetable stock
- 1 tbsp Korma Spice Paste
- 1 tsp Garam Masala
- 1 tbsp Coriander Leaves
- Salt to taste
Directions
Place a medium pan on high heat with a few tablespoons of oil. When the oil is hot and starts to shimmer, throw in the mustard seeds to toast. Listen for when the seeds start to pop, before lowering the heat and add in the curry leaves. Sauté for a few seconds, or until fragrant, before adding the rest of the spices apart from the garam masala. Briefly sizzle in the oil.
Add the chopped onions with the spice paste and sauté until the onions are softened and translucent. Stir in the garlic, ginger and chillies and cook until fragrant. Stir through the tomato and add the coconut milk, stock, and mung beans and bring to a gentle simmer. Cook for 25 to 30 minutes, or until the mung beans are tender and you’re happy with the consistency. If you’re looking for more sauce then you may want to add a touch more coconut milk but we like this fairly thick.
Stir through the garam masala and coriander leaves before tasting. Season as needed, remember you’ve not added any salt yet, before serving with rice or some Indian flat breads.
Notes
Allergy Notes: This is naturally vegan, gluten free, soy free and nut free.
If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.
