Hands up if you have a packet of our Raha Sana brand mung beans kicking around the back of your cupboard that you have no idea what to do with! Fear not, because here is a Mung Bean Curry that offers up a good dose of plant-based protein and gut-healthy fiber.
This Is A One-Pot Wonder
Ingredients
- 1 cup raha sana brand mung beans
- 4 tablespoons cooking oil
- 1 tablespoon whole cumin seeds
- 9 cloves garlic crushed (about 3 tablespoon crushed garlic)
- 4 grated medium tomatoes
- 2 tablespoon freshly grated ginger
- 2 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 4 cups water
- Can of coconut milk
- 1-2 medium limes juiced
- ½ cup fresh cilantro chopped
Instructions
- In a large pot heat the cooking oil over medium-high heat.
- Add the cumin seeds and cook for about 1 minute, until they just begin to darken.
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn.
- Add the grated tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.
- Sauté this mixture for 5 minutes, stirring frequently.
- Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.
- Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
- Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you’d like to add the second lime as well.
- Serve hot with raha sana brand rice
