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.
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This curry was rather bland - I would not use "medium spicy" to describe it at all. Also, the instructions are not easy to follow. The terms "frying pan" and "saucepan" seem to be used interchangably, so that it is not clear if the mung beans should be cooked in the same pan as the other ingredients or separately. In addition the instructions do not indicate when the salt should be added.
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This is really good! I followed the directions to the letter but I wanted to skip soaking the beans so I did my cooking in my pressure cooker. The beans were PERFECT after being brought up to steam, cooking under pressure for ten minutes, then allowing the pot to cool before opening. The liquid ratio on this is perfect, too; mine looked just like the picture. I read Dominique's comment about adding yogurt and garnished with it- delicious! Thanks for sharing, Uncle Bill!
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This was very good, I really enjoyed this mild curry flavor. Also made it the next night and added several dried red peppers and a chopped onion with great success. Thank you.
Edited: I used chickpeas today and found that the curry was not as flavourful as when I used the mung beans.
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My boyfriend's family eats something called "Mug" every Monday. I tried to find it here on 'Zaar and this is almost exactly it! Instead of soaking the mung beans I just cook the begeezus out of them and voila! We add about 1/4 cup of plain yogurt about 5mins before serving, it makes it nice and creamy. As it cooks we like to mash it up a bit to break up the tomatoes (we use diced or fresh) and to bust apart the beans. Serve with basmati rice and roti if you have it! Yum!
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great wholesome food. the recipe specified medium heat, but since our tastebuds are accustomed to spicy food, i added 1/2tsp chilli powder for some extra heat. for everything else i followed the recipe.it was excellent with parathas.
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This is very nice, but I, also, felt that the seasoning was too mild. The combination of flavors, though, is very good, so it's just a matter of increasing the amounts. In addition, the spices to be cooked in oil burned the first time I tried to cook them. Perhaps my gas stove gets too hot too quickly. I redid that part of the recipe in the saucepan, cautiously, with the lid off, and everything was fine. I did substitute yellow mustard seeds for black ones (do they burn more easily, I wonder). After stepping up the seasoning, this turned out to be a delicious dish, one that we will enjoy often. Thank you very much for sharing this recipe with us.
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My first experience with mung beans and I have to admit, a nice one! Followed the recipe exactly using canned tomatoes and all organic ingredients. I tasted it before I added the cilantro and found it quite bland. So, I added another round of all the spices (eg 1/4 tsp mustard seeds, 1/2 tsp coriander, etc...so twice as much spices as the recipe calls for) and it was much better. The cilantro is a great touch in this. I found that the beans broke down a little, making this porrigey (rather than with very seperate grains- which I liked!) We served with Gobi Aloo-Potato and Cauliflower Curry #22750, brown rice, yogurt and mango chutney! Nice comfort food-y dinner and very healthy. Pretty easy, so long as you soak the lentils ahead of time (I soaked mine all day while I was out running errands, and had this for dinner). Thanks, Uncle Bill- I'm ready to try mung beans again!
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