Mung Bean and Urad Dal Curry

Despite the length of the ingredient list here, this dish is really easy to make and very nourishing too. Most well stocked kitchens presided over by cooks that enjoy Indian cooking will likely have everything on hand needed to prepare this curry. I recommend serving this with some hot fresh cooked white rice and a flat bread along with your favorite chutney and some homemade pickles. Shhhhh, your family won't know how little time this meal took when they taste just how good it is and will thank you for your hard efforts in the kitchen.

Mung Bean and Urad Dal Curry

Recipe by Lisa Turner Cuisine: Indian Published on March 3, 2014 Simple, creamy and flavorful spiced mung bean and split urad dal curry Print this recipe Ingredients: 3/4 cup dried whole mung beans 1/4 cup skinned split urad dal Paste: 1 small onion, chopped 1-inch piece fresh ginger, chopped 2 to 4 fresh green chilies, seeded and chopped Tempering: 2 to 3 teaspoons ghee, butter or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon mustard powder 1/4 teaspoon cayenne a few pinches of asafetida 4 to 6 green cardamon pods generous handful of dried curry leaves 2 dried whole red chilies, broken into pieces 1 small firm tomato, finely chopped 1 1/2 teaspoons sea salt Finish: juice from 1 small lemon (2 tablespoons) small handful of fresh parsley or cilantro, chopped Instructions: Thoroughly rinse the mung beans and urad dal and soak for at least 5 hours in several inches of water. Drain and rinse, then transfer to a medium and add 3 cups of fresh water. Bring to a boil, reduce heat to medium-low, cover, and cook until most of the water has evaporated — about 40 minutes. The beans should be tender but not broken up. Meanwhile, combine the onion, ginger and fresh green chilies in a food processor and pulse until well blended. When the beans are finished cooking, heat the ghee, butter or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the onion-ginger-chili paste to the pan and cook, stirring frequently, for 5 minutes. Now add the remaining spices, curry leaves, cardamon pods and dried red chilies. Stir for 1 minute, then add the tomato and salt. Cook, stirring frequently, for 5 minutes or until the mixture begins to thicken. Transfer this mixture to the cooked beans and add more water if necessary to achieve your desired consistency. Simmer for another 5 minutes or so, stir in the lemon juice, and let stand for 5 minutes before serving. Serve hot, garnished with fresh chopped parsley or cilantro. Makes 4 to 6 servings

More mung bean dishes you are sure to enjoy from my vegetarian kitchen:
Mung Bean Paneer
Indian Sour Mung Bean Soup
Mung Bean and Coconut Milk Soup
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

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