Uncle Bills Mung Bean Curry Recipes

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UNCLE BILL'S MUNG BEAN CURRY



Uncle Bill's Mung Bean Curry image

Make and share this Uncle Bill's Mung Bean Curry recipe from Food.com.

Provided by William Uncle Bill

Categories     Curries

Time 8h27m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup mung beans (soaked overnight)
2 teaspoons canola oil or 2 teaspoons extra virgin olive oil
1/4 teaspoon black mustard seeds
1/4 teaspoon whole cumin seed
1/4 teaspoon turmeric
3/4 cup crushed tomatoes, include liquid if using canned tomatoes (fresh or canned)
1 garlic clove, crushed
1/2 teaspoon freshly grated gingerroot
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon granulated sugar
1/4 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
  • To a large frying pan, add oil and bring to high heat.
  • In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
  • To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
  • Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
  • Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
  • Drain mung beans and add to the mixture in the frying pan.
  • Add cilantro and stir to mix well.
  • Serve immediately.
  • You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
  • If using canned beans, you do not need to soak them overnight.

Nutrition Facts : Calories 215.2, Fat 3.4, SaturatedFat 0.2, Sodium 275, Carbohydrate 34.7, Fiber 10.4, Sugar 2.1, Protein 13.7

YARDLONG BEAN CURRY



Yardlong Bean Curry image

Make and share this Yardlong Bean Curry recipe from Food.com.

Provided by Yorky1000

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons ghee
1 teaspoon cumin seed
1 medium onion, chopped
4 garlic cloves, chopped
200 g chopped tomatoes
1 1/2 teaspoons chili powder
3/4 teaspoon turmeric powder
500 g yardlong beans (cut into 1 inch pieces)
3 fresh green chilies, chopped
3 fresh red chilies, chopped
salt
60 ml plain yogurt
fresh coriander, leaf

Steps:

  • Heat the olive oil or ghee in a wok.
  • When the oil is hot add the cumin seeds.
  • When the seeds begin to pop add the onions and garlic and stir fry for about 5 minutes until brown.
  • Stir in the tomatoes, chili powder, turmeric and salt then add the beans and fresh chilis.
  • Stir well, cover and cook for around 5 minutes.
  • Then slowly add the yoghurt, re-cover and cook for a further 5 minutes.
  • Serve garnished with fresh coriander leaf.

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