Ingredients with Measurements:
- 1 cup of split yellow mung beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 cups of water
- 1 cup of coconut milk
- 2 tablespoons of fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the mung beans in cold water and drain.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and cook until it becomes translucent.
4. Add the minced garlic and grated ginger and cook for 1 minute.
5. Add the curry powder, turmeric, cumin, coriander, and salt. Stir well.
6. Add the mung beans and water. Bring to a boil.
7. Reduce heat to low, cover the pot with a lid, and let it simmer for 30 minutes or until the mung beans are tender.
8. Add the coconut milk and stir well.
9. Cook for an additional 5 minutes.
10. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the mung beans.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 9g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 9g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- You can use red lentils instead of mung beans.
- You can use olive oil instead of vegetable oil.
- You can use almond milk instead of coconut milk.
Variations:
- You can add diced potatoes and carrots to the curry.
- You can add diced tomatoes to the curry.
- You can add diced bell peppers to the curry.
Tips and tricks:
- Rinse the mung beans well before cooking to remove any dirt or debris.
- Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- If the curry is too thick, add more water or coconut milk.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Basmati rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled chicken
Troubleshooting advice:
- If the curry is too thin, let it simmer for a few more minutes to thicken.
- If the curry is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the mung beans thoroughly to avoid any foodborne illnesses.
Food history:
- Panchuker curry is a traditional Indian dish that originated in the northern region of India.
Flavor profiles:
- The curry has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the curry powder and cumin.
Serving suggestions:
- Serve the curry hot with a side of rice and garnish with fresh cilantro.
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Region: Indian