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Mung Bean Curry November 12, 2008

Posted by marksun in beans, curry, friends recipes, vegetarian.

I got this from George Hudes maybe around 1979…

  1. 1 C dried mung beans washed
  2. 2 C water
  3. 1 t tumeric
  4. 1/4 t salt
  5. 1/4 t hot red pepper
  6. 1/4 C melted butter
  7. 1 large onion sliced length wise, pole to pole, 3/16 inch thick, exactly
  8. 1 t cumin seeds
  9. 1 T fine chopped coriander / or just ground coriander

Combine 1-5 in a pot and bring to a boil, reduce heat to medium low and when at a simmer, cover and cook until beans are soft and water is gone.  If it gets dry and still not done, add water.

After a half hour or about the time the beans are done, saute the onion and spices in a skillet until the onions are well cooked,  translucent and tender – I don’t care for crispy onions in this dish.   Then combine with beans.

Serve with rice, raw or cooked tofu, with chutney, and sour cream or yogurt.

We may never know where george got this, including george, but onions and these spices are the basis for many variations of indian curry – see curry ala bola on this site…



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