Being 21 years old, you’d think I’d be a bit more modern when it comes to food, on the contrary, I am very old fashioned. I eat like a proper Indian girl should and I love my veggies! That being said, today’s recipe is a vegetarian dish derived from a green lentil called the mung bean. Now most of you have different names for this in your homes, mung, moong, mugg, magg, it’s all the same. This dish is curry based (of course) and is filled with beautiful flavours and aromas that will get your taste buds excited!
The mung bean or mug as most people know it, is a humble lentil, which like its fellow lentils forms a big part of a traditional Indian diet. I say traditional because these days most of us have altered our lifestyles and have become more modern. we’ve introduced a lot of grilled foods into our diets. This is a simple curry that can be accompanied by a meat dish such as lamb chops, roast chicken or sausages, if you like.
- 1 large onion , chopped finely
- 2 tbsp. oil
- 2 tomatoes , grated
- 2 cups of mung bean (mug dhal)
- 1 tsp cumin
- ¼ tsp turmeric
- 1 tsp red chilli powder
- 1 stick of cinnamon
- 2 cardamom pods
- 4 black pepper corns
- 3 cloves
- 5 curry leaves
- 1 ½ tsp salt or as required
- 1 tbsp. ginger garlic masala
- 2 whole green chilli
- ¼ cup yogurt
- Fill a medium sized pot with water and bring to a boil
- Add the lentils to the boiling water and allow to cook for 10 minutes
- Thereafter , drain the water from the lentils and refill the pot with clean water
- Return to the heat and boil the lentils until you notice the skins of the lentils starting to rise with the foam of the water
- Using a spoon with holes, scoop out the skins as they rise with the foam
- You will have to repeat this process about 5 to 6 times before you will remove most of the unwanted skins
- You will know if you’re removing the skins, if you remove a green covering that has no bean on the inside and is empty
- Drain the lentils and set aside
- On a low heat braise your onions , curry leaves and green chilli until soft
- Then add all the spices and let them braise for about 5 minutes
- Add the grated tomato and cook on a low heat until the water has reduced
- There after add your lentils and mix in with the spices
- Add about 2 to 2 ½ cups of water (or enough to cover the lentils) and let it boil for 10 minutes
- Lower the heat and stir in the yogurt and set aside.
- When you’re ready to serve give the lentils a quick boil and serve hot.
N.B your curry needs to be thick, not watery. So monitor the water content as you’re cooking.
I love to eat my mug dhal with a splash of vinegar over, accompanied by fresh roti or bread. In our home we always serve it with a meat side, but the choice is yours.
Unfortunately I didn’t get to take pictures of this dish because we ate it all before I got the chance to. Ideally you’re looking for a curry with a reddish tinge to it, it must be slightly thick so that it can be eaten with bread or roti.
This recipe serves 6