Uncle Bill's Mung Bean Curry

Total Time: 8 hrs 27 mins Preparation Time: 8 hrs Cook Time: 27 mins

Ingredients

• Servings: 4
• 1 cup mung beans (soaked overnight)
• 2 teaspoons canola oil or 2 teaspoons extra virgin olive oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon whole cumin seed
• 1/4 teaspoon turmeric
• 3/4 cup crushed tomatoes, include liquid if using canned tomatoes (fresh or canned)
• 1 garlic clove, crushed
• 1/2 teaspoon freshly grated gingerroot
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon salt
• 2 cups water
• 1/4 cup chopped fresh cilantro leaves

Recipe

• 1 in a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
• 2 to a large frying pan, add oil and bring to high heat.
• 3 in a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
• 4 to the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
• 5 drain mung beans, rinse saucepan and return mung beans to the same saucepan.
• 6 add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
• 7 drain mung beans and add to the mixture in the frying pan.
• 8 add cilantro and stir to mix well.
• 9 serve immediately.
• 10 you can substitute and use red kidney beans, black eyed beans or garbanzo beans.
• 11 if using canned beans, you do not need to soak them overnight.