Yellow Mung Beans With Fresh Curry Leaves Recipes

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

Ingredients

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

PUNJABI DRY-COOKED YELLOW MUNG BEANS

Punjabi Dry-Cooked Yellow Mung Beans image

Number Of Ingredients 15

Ingredients

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
2 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/4 cup finely chopped cilantro, including soft stems
1/2 teaspoon fresh mango powder
2 tablespoons canola oil or melted ghee
1 teaspoon cumin seeds
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 small tomato, coarsely chopped
1 tablespoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon Garam Masala

Steps:

1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes. Very gently, trying not to break the dal, mix in the cilantro and mango powder. Transfer to a serving dish, cover, and keep warm.2. To make the tarka, heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot ghee. Quickly add the onion and cook, stirring, until golden, 2 to 3 minutes. Add the ginger and green chili pepper, then add the tomato and cook, stirring, until the tomato is slightly soft, about 1 minute. Add the coriander and paprika and stir about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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