Creamy Mung Dal Curry

Visit the Indian Food Glossary for information on the ingredients in this recipe
Craving mung beans, I happened across this post for Methi Moong Daal from Red Chilies that inspired me to come up with a creamy mung bean curry that I served with Lemon Brown Rice. My sweetie came home from work and was delighted with the aroma of the ingredients. A perfect meal, especially when served with some roti if you are particularly hungry.
Creamy Mung Dal Curry

1 cup of mung beans (moong daal)
1/2 cup of split mung beans
a few teaspoons of oil or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1/2 teaspoon of fenugreek seeds
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of asafetida
1 small onion, chopped
3 green chilies, minced
1 inch piece of ginger, peeled and minced or grated
a small handful of dried curry leaves
1 large tomato, finely chopped
1 can of coconut milk (400 ml)
a small handful of dried fenugreek leaves (methi)
juice from one small lemon
salt and freshly cracked black pepper to taste

Soak the whole mung beans overnight in enough water to cover. Soak the split mung beans for a few hours in enough water to cover. Drain the whole mung and split mung, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 40 - 60 minutes. Drain and set aside.

In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and then add the onion, green chilies, curry leaves and ginger. Stir and fry for a few minutes.

Now add the tomato and cook for another few minutes.

Add the cooked mung beans to the pot, along with the coconut milk, methi leaves, lemon juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 - 10 minutes.

Serves 6
More Mung bean dishes from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Mung Beans with Paneer Cheese
Mung and Azuki Beans with Fresh Peas and Spices
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Pearl by Brian Eno and Harold Budd


Anonymous said...

Sounds yummy. Will definitely make this later on in the week.

Mona said...

Nothing can go wrong with Dals. Its looks yummy!

Silence Sings said...

Looks really yammy and creamy....

Red Chillies said...

Moong beans are my favorite too and I looks for ways of uinsg them. Loved the idea of adding coconut milk to it. I will try it next time and thanks for the mention Lisa (glad you liked it).

Spice Rack said...

creamy mung dal curry looks hot and spicy. I really love dishes that could make me sweat. It's like an appetizer dish. hot hot hot and spicy spicy sexy dish..

Cassandra said...

looks awesome!

resep brownies said...

I always love cooking , and this is a very god article ,thanks

Heather said...

I love that you use all the individual spices rather than curry powders - I usually find them too spicy and like to know what flavours are going into the dish! The lemon brown rice sounds delicious too...

Anushruti said...

This looks really good!

eatme_delicious said...

Yum! And I have some mung beans in the cupboard that I don't know what to do with.