rants & recipes

Mung Bean Curry

Posted by ataraktos on 2011-11-06

Lately, I've been trying to finish off our stores of beans before stocking up on any more from Whole Foods. I'm down to a few black beans, some kidney beans, green and French lentils. And quite a few mung beans. I'm not even sure I've ever cooked mung beans before? If so, it was only once. And, apparently, quite forgettable.

Tonight, I also had quite a lot of asparagus to cook - asparagus is finally on sale - so I decided for some kind of mung bean curry, with asparagus. I threw together the following, based off of a recipe I found online and this okra eggplant curry I fix somewhat often.

Next time, I'll probably bump up the spices some. Maybe 1/2 again more for the dried spices.

  • 2 bunches of asparagus, chopped
  • 2 onions, sliced
  • 2 carrots, diced
  • 2 tsp ginger, micro-planed
  • 4-5 cloves garlic, micro-planed
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 cup ketchup (or 2 tbsp tomato paste, 2 tbsp water)
  • about 1 cans' worth of cooked mung beans (I started out with 2 cups dry and that made A LOT of cooked beans! From that over-abundant amount I had 4 cups, cooked, that I didn't use in this recipe.)
  1. Start whole seeds simmering in some olive oil. Be careful not to burn them.
  2. Add onion and carrot and cook about 5-10 minutes.
  3. Mix together dried spices, tomato, onion and garlic. If needed, add a little water to make a paste. Add to onions and carrots, stir to coat.
  4. Add asparagus and cook until done to taste.
  5. Stir in cooked mung beans.
  6. Serve over rice.
Ideas from this recipe and my stand-by okra dish.