mung beans in coconut curry

March 13, 2011

The Mung bean, also known as green bean, choroko in Swahili, mung, mongo, moong, moogor moog dal, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of vigna radiata, which is native to Bangladesh, India, and Pakistan. Whatever name you want to give this little green bean, it packs a nutritional punch of iron, protein, Vitamin C, and tonnes of other life-supporting things. And it’s one of the most cherished foods in ayurveda believed to balance all three doshas. Who can argue with that?

This recipe is from Vij’s new cookbook: Vij’s At Home: Relax, Honey. Love the subtitle. Love the recipe. Serve it with Spicy Cauliflower Steaks and – presto – you’ve got Saturday night dinner relaxing in front of the fire on a drizzly almost-ides-of-March.

1 cup mung beans

1/3 cup olive oil

1 tbsp cumin seeds

3 tbsps chopped garlic

2 cups puréed tomatoes

2 tbsps chopped ginger

2 tbsps ground coriander

1 tsp turmeric

2 tsp salt

1/2 tbsp crushed cayenne pepper

3 cups of water

2 cups coconut milk

1/2 cup chopped cilantro

Wash and drain mung beans and set aside.

Heat oil in a medium pot on medium-high for 1 minute. Add cumin seeds and allow them to sizzle for 45 seconds, or until they are a darker brown. Add garlic and sauté for 3 to 4 minutes, until brown but not burned. Stir in tomatoes, then add ginger, coriander, turmeric, salt and cayenne. Stir and sauté masala for 5 minutes, or until oil glistens. Add water and mung beans, bring to a boil, then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice. Taste beans to make sure they are cooked (I reduced the amount of water needed; if the mixture is drying out and you need more simply add 1/2 cup at a time).

Stir in coconut milk and increase the heat to medium-high. Bring to a boil and turn off the heat (if you want to thicken your curry some more, you can let it simmer on medium-low heat for 5 to 10 minutes). Stir in cilantro and serve.

One Response to “mung beans in coconut curry”

  1. Heidi Struck Says:

    I have never tried mung beans, but now I will! This with the cauliflower steaks looks great. Always look forward to seeing what you post next!

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