Ingredients with Measurements:
- 1 cup mung beans
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes (14 oz)
- 1 can coconut milk (14 oz)
- Salt to taste
- Cilantro leaves for garnish
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the mung beans in cold water and soak them for at least 2 hours or overnight.
2. In a large pot or pressure cooker, heat the oil over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the cumin powder, coriander powder, turmeric powder, and cayenne pepper, and stir well.
6. Add the diced tomatoes and stir well.
7. Drain the soaked mung beans and add them to the pot.
8. Add enough water to cover the beans by about an inch.
9. If using a pressure cooker, cook on high pressure for 10 minutes. If using a regular pot, bring to a boil, then reduce the heat to low and simmer for about 45 minutes or until the beans are tender.
10. Add the coconut milk and salt to taste.
11. Simmer for another 10 minutes.
12. Garnish with cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes (pressure cooker) or 45 minutes (regular pot) + 10 minutes
Temperature:
Medium heat for sautéing, high pressure for pressure cooker, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 342
Fat: 23g
Carbohydrates: 28g
Fiber: 10g
Protein: 9g
Substitutions for ingredients:
- Mung beans can be substituted with other beans such as chickpeas or lentils.
- Vegetable oil can be substituted with coconut oil or ghee.
- Canned diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add chopped vegetables such as carrots, potatoes, or bell peppers.
- Add spinach or kale for extra nutrition.
- Use different spices such as garam masala or curry powder.
- Add a dollop of yogurt or sour cream on top for extra creaminess.
Tips and tricks:
- Soaking the mung beans overnight will reduce the cooking time.
- If using a regular pot, make sure to check the water level and add more if necessary.
- Adjust the amount of cayenne pepper according to your spice preference.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with cilantro leaves or chopped green onions.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the mung beans thoroughly to avoid any foodborne illnesses.
Food history:
Mung beans are a staple in Indian cuisine and have been used for thousands of years for their health benefits.
Flavor profiles:
The curry has a creamy and slightly spicy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Indian