When this idea of a mung bean curry first came to light, it seemed too good to pass by. But all those mung beans and all that sprouting? No, I wanted something now. We had our partly sprouted mung beans, and now we have a curry sauce to dress them up.
Don’t get me wrong, I love mung beans and especially the sprouted ones, but it seemed like a waste to let all that crunchiness disappear into a cooked meal, and we hadn’t planned ahead enough to have the fully formed sprouts.
So now we have a great little alternative to a heavy meat and rice curry. One word of warning though: it doesn’t keep too well for some reason. The flavours are at their best on the same day, or the next. Any more than that and it really doesn’t work as well for my taste buds.
A curry sauce for mung beans
- barely sprouted mung beans (see notes)
- oil for frying
- ½ teaspoon of cumin seeds
- 1 large onion
- 4 cloves of garlic
- 1 inch of ginger
- 1 tablespoon of coriander powder
- ½ teaspoon of garam masala
- ¼ teaspoon turmeric powder
- up to a teaspoon of powder, or a whole chilli
- 1 medium tomato, chopped
- a pinch of salt and some pepper
- 1 teaspoon of lemon juice, fresh coriander and mint
- In a wok or saucepan, heat the oil and fry the cumin seeds until they start to pop.
- Dice the onion and mince the garlic and ginger, then saute them for about 5 minutes, until they’re a light golden colour.
- Add the coriander powder, garam masala, turmeric, chilli and stir over the heat for a few seconds.
- Add the chopped tomato and salt. Simmer for 3-4 minutes until the tomato is mushy. Add a little water if the tomato doesn’t release enough juice to give enough liquid.
- Serve over warmed mung beans with the lemon juice and the fresh herbs (if you can get them).
Mung beans: we can often buy a 250 ml plastic container of barely sprouted mung beans for a dollar. This is what we used: we just microwave them for no more than a minute or two for a hot meal.
If you did want to go with the original idea, or if you can only find dry beans, you’ll need to soak the mung beans overnight then let them sprout to however long you want them. You can add them to the curry just before the tomato, and simmer it for at least half an hour. Maybe add some water, too, to avoid it boiling dry.
Source: The ever-so-delightful Spice in the City’s Sprout Out: Sprouted Mung Bean Curry.