It’s World Vegetarian Day! Although I am not a vegetarian, I try to get as many of them into my day as possible. This curry is filled with fibre and protein and is (of course) vegetarian. It’s great for making in large batches and freezing and has been a hit when having friends over (not just the vegetarians). Thanks Nani for teaching me how to make this!
It's worth making a big batch and freezing this curry because preparing the mung beans is more work (than I want to do regularly)
You can boil the mung beans a day or two ahead of time (soak them overnight first)
Curry leaves can be found at any Indian grocery store in the produce aisle (you will also find cheap spices and Kitchen King spice mix!)
Prep Time: 15 minutes (plus soaking time for the moong)
Total Time: 60 minutes
Serves 4 to 6
1 cup dry mung beans, soaked overnight
3 tbsp olive oil
1 tsp cumin seeds
10 to 15 curry leaves
1 cup fresh diced tomato (about 1 large tomato)*
1/2 cup canned crushed tomato*
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp ground coriander
1 tsp turmeric powder
1 tsp salt
1/2 cup finely chopped onions
1/2 tsp garam masala (optional)
1/2 tsp Kitchen King spice mix
2 tbsp lemon juice
Chili to taste (fresh or chili powder)
2 sprigs of fresh cilantro, to garnish
Prepare the mung beans: soak them overnight and then boil them until cooked (about 25 to 35 minutes). Set aside.
In a saucepan, heat oil over medium heat. Add cumin seeds, cloves and curry leaves and sauté for 2 to 3 minutes.
Add fresh tomato, garlic and ginger and sauté for another 2 to 3 minutes.
Add the coriander, turmeric, cumin, salt, canned tomatoes, onion, garam masala, Kitchen King, lemon juice, chili and mung beans and cook for an additional 7 to 10 minutes.
Garnish with cilantro and serve with roti.