Mung Bean Curry

Ingredients

• 2 Brown Onions, sliced
• 2 cups Peeled split Mung Beans
• 1 bunch Spinach, chopped
• 1 tspn Black Mustard Seeds
• 1 jar TOMATO KASAUNDI
• 100ml Canola oil
• 6 Garlic cloves, sliced
• 2 sprigs Curry leaves, torn
• ½ jar LIME PICKLE
• 1 bunch Coriander, chopped
• 4 cups Basmati rice, washed & drained
• 2  Bay leaves
• 2 level tblsp Salt
• 500ml  Boiling Water

(For 8 Serves)

Directions

Curry:
Heat oil in heavy based cooking pot. When smoking add mustard seeds, curry leaves and garlic (stand back for they will spit!)
When aromas are released (which will be as soon as you have thrown them in) add onions.
Reduce heat to medium and cook until onions are browned, stirring intermittently.
Add split mung beans and TOMATO KASAUNDI and stir.
Add hot water. Leave to simmer on low heat until the mung beans are just cooked (not a mush).
Add spinach last and simmer until wilted in gravy. Add salt to taste.

Rice:
Bring large pot of salted water to boil with a couple of bay leaves thrown in.
Add rice when water is boiling. Stir for a couple of minutes initially to prevent rice from sticking to base of pot.
Cook until there is no “white raw dot” in the middle of broken rice grain. Be careful not to over cook.
Drain in sink in colander.

Serve fresh, hot, fragrant rice with subtly spiced Split Mung Bean Curry and Goan Cuisine’s traditional perfectly matured LIME PICKLE.

Option with Fish:
Marinate albacore cutlets (in a mix of canola, salt, chilli powder and turmeric) and shallow fry until crisp on the outside and just done on the inside!