Ingredients
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1 cup mung beans (soaked overnight)
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2 teaspoons canola oil or 2 teaspoons extra virgin olive oil
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1/4 teaspoon black mustard seeds
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1/4 teaspoon whole cumin seed
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1/4 teaspoon turmeric
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3/4 cup crushed tomatoes, include liquid if using canned tomatoes (fresh or canned)
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1/2 teaspoon freshly grated gingerroot
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/4 teaspoon granulated sugar
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1/4 teaspoon salt
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2 cups water
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1/4 cup chopped fresh cilantro leaves
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1 garlic clove, crushed
Instructions
- In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
- To a large frying pan, add oil and bring to high heat.
- 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.
- 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.
- Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
- Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
- Drain mung beans and add to the mixture in the frying pan.
- Add cilantro and stir to mix well.
- Serve immediately.
- You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
- If using canned beans, you do not need to soak them overnight.