Recipe suggested by Tania Baker
Mung beans, also known as green gram, are cultivated widely across south east Asia. Despite the name they are a member of the pea family so neither a lentil nor a bean! In Gujerat they are considered lucky and many a bride will have a handful of mung beans blessed on her wedding day.
This simple curry is comfort food for cold winter evenings. It's lovely served with basmati rice or naan - try our pilau rice and naan recipes! You can adjust to your own taste- play around with different spices, or use Greek yoghurt instead of coconut cream or milk. It freezes well, so is a good recipe to batch cook and portion up for later.
Mung beans can be cooked without soaking, however the skin will break down easier and aid digestion if they are soaked, and the cooking time will be reduced. Soak in cold water for a few hours (or overnight if you remember) or you could soak for an hour in boiled water with half a teaspoon of bicarbonate of soda.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
200g mung beans rinsed & soaked for 4-6 hours
1 tbsp rapeseed oil
2 medium onions, diced
1 tsp garlic granules
1/2 tsp chilli flakes
2 tsp garam masala
2 tsp vegetable bouillon
2 tsp nutritional yeast
1 tsp ground ginger
1 x 400g chopped tomatoes
salt to taste
50g creamed coconut or half a tin of coconut milk (optional)
Method
Put the soaked, rinsed beans in a pan with roughly double the quantity of fresh cold water. Bring to the boil & simmer for 15 minutes until tender.
Whilst beans are cooking, heat the oil over a medium heat & add the onions. Add a good pinch of salt & cook for 4-5 minutes until they colour– stir to avoid burning. If you are using fresh garlic add at this point & cook for a further minute.
Add garlic granules if not using fresh, chilli flakes, garam masala, ground ginger, bouillon & nutritional yeast. Cook for a further minute – the spices will release their aroma. Enjoy!
Add the tin of tomatoes & add water to the empty tin (about half a tin) & add to the pan. If there are any larger pieces of tomato break up gently with the back of a spoon. Add the fresh ginger if using & bring to a simmer.
By this point the mung beans should be nearly cooked. Drain the mung beans & add to the sauce. If the curry looks a little dry add some water – remember if you are using coconut milk at that end that will add liquid.
Simmer for 10-15 mins – taste & adjust seasoning adding more salt if required.
If you are using the coconut add at this point. Creamed coconut will take a few minutes to be absorbed into the sauce. Bring back to a simmer & the curry is ready.
Sprinkle with fresh coriander and serve with basmati rice, naan bread and mango chutney.
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