Mung Bean Curry
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.Ingredients:
- 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.)
- Start whole seeds simmering in some olive oil. Be careful not to burn them.
- Add onion and carrot and cook about 5-10 minutes.
- 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.
- Add asparagus and cook until done to taste.
- Stir in cooked mung beans.
- Serve over rice.