This is a tried and tested recipe we’ve made many times before. It satisfies Theresa’s love of sour flavours with the tamarind and my indulgence of all things rich and creamy with the coconut milk.
It’s quite an unusual flavoured Indian dish as it’s not overly spiced, but tastes quite fresh and clean whilst still maintaining that exotic edge.
Very simple, the whole thing can be ready in an hour tops. You can even get away with not soaking mung beans at a stretch. By the by, they are one of the most healthful beans, providing a full-protein; or something like that.
Serve this dish with a good rice and perhaps a fruit chutney, some raita and chapati for a fantastic meal. You’ll be surprised what a show-stopper this simple mung bean curry turns out to be.
1 cup mung beans (soaked for at least 4 hrs, if possible overnight)
2 sticks celery
1 cup tamarind water (or, if using from concentrate 1 tbsp)
1 cup coconut milk
1 tbs coconut oil
1″ piece of ginger (minced)
6 curry leaves
2 tsp jaggery or soft brown sugar
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander
1/4 tsp chili flakes
salt and pepper
fresh coriander to garnish
- Rinse and drain the mung beans. Place in a heavy bottomed pan with 4 cups of water bring to the boil. Turn down to a simmer and add the tamarind water and turmeric. Simmer, partially covered for 45 minutes.
- Whilst the beans are cooking, in a large frying pan, add the coconut oil and sauté the cumin seeds for 30 seconds until they begin to smell fragrant. Immediately add the celery and continue cooking over medium low heat for a few minutes.
- Now add the ginger and curry leaves and stir for 30 seconds, then add the tomatoes, coriander, sugar, chilli flakes and a little salt and turn up the heat to medium.
- Keep stirring regularly for 5 minutes, until the tomatoes have broken down to form a thick paste. Set aside.
- When the mung beans are cooked add the tomato paste to the pan with the coconut milk. Simmer for another 5 minutes and serve garnished with fresh coriander.