Recipe by William (Uncle Bill) Anatooskin
A very good tasting and a medium spicy East Indian dish. Serve along with your main meal.
Top Review by Charishma_Ramchandani
This is REALLY GOOD, Uncle Bill! I made this for lunch this afternoon using green lentils that I'd soaked last night. I used 4 tomatoes(2 small and 2 medium sized), 1 1/4 tsps. salt, 2 1/2 cups water, plus all the other ingredients in the same quantities as mentioned. I garnished the curry with fresh corriander leaves(chopped). The only additional thing I did was to boil the lentils in water this morning before adding them to the masala(i.e., after step 4, I proceeded with adding the "boiled and drained" lentils and then moved on to step 6 and onwards..)I am so glad to find a low-cal curry, that too, because dad and me specially love green lentils! Dad was SO HAPPY with this curry, he's told me never again to prepare green lentils like we used to UPTIL NOW! Now on, we will be making green lentils this way! I enjoyed this with lightly toasted white bread(as I LOVE bread absolutely). Mom and dad enjoyed this with hot rotis and white Basmati rice with a dollop of chilled plain yogurt on top. Next time, I'll be squeezing a bit of lemon juice over the curry before having it. THANK YOU SO MUCH, for posting this wonderful recipe! This will be a regular on our table.
- 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
Directions See How It's Made
- 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.