Mung Beans Curry Ndengu Green Grams Curry Recipes

MUNG BEANS CURRY (NDENGU / GREEN GRAMS CURRY)

Mung Beans curry (Ndengu / green grams curry) image

Mung beans curry is a staple in my home. It is because of the impressive health benefits found in them. Mung beans provide us with protein, potassium, zinc, and copper. Also, magnesium, folate, dietary fiber, manganese, and vitamins B5 and B6. Aside from the many health benefits, mung beans are also pretty low in calories. This property makes it suitable for maintaining a healthy weight.

Provided by Jayne Rain

Number Of Ingredients 16

Ingredients

1 1/2 cups dried Mung beans
3 ripe tomatoes finely chopped
4 cups water (1000 ml)
1 cup coconut milk (250 ml)
1 large onion finely chopped
4 tbsp cooking oil
1 tsp garlic finely minced
1 tsp ginger finely minced
1 tsp black pepper
1 tsp curry powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp sea salt
1 tsp bouillon powder ((or 1 bouillon cube))
1/2 cup coriander leaves roughly chopped
1/4 tsp chili powder ((optional))

Steps:

Wash the mung beans thoroughly and soak in clean water for about 2 hours, preferably, overnight. Drain the water.
Bring water to a rolling boil in a medium-sized saucepan over medium heat.
Add the Mung beans and the salt and cover. Boil for about 30 minutes. Set aside.
On medium heat, place a large saucepan and heat the oil. Add the onion and fry till lightly brown.
Follow by adding the garlic and ginger and continue frying for another minute.
After that, add curry powder, black pepper, coriander powder, chili powder, garam masala and bouillon powder and fry for 30 seconds.
Add the tomatoes and stir well. Reduce the heat to medium-low.
Cover the pot and cook for about 10 to 12 minutes till the tomatoes are soft. Don't forget to stir occasionally.
Add the Mung beans and the coconut milk. Stir well.
Cover the pot and let simmer for 15 minutes.
Throw in the coriander leaves, adjust the seasoning to your taste and stir.
Serve with some plain coconut rice or chapati.

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