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Yellow split bean curry

Recipe from: 10/19/1995 12:00:00 AM
Ingredients 10
Servings 6


  • 375
    yellow split mung beans
  • 5
  • 5
    mustard seeds
  • 2
    cloves garlic, crushed
  • 7
    grated fresh ginger
  • 1
    large onion, finely chopped
  • 15
    curry powder
  • 4
    large, ripe tomatoes, peeled and finely chopped
  • salt and freshly ground black pepper to taste
  • fresh coriander leaves


Sort the beans, ensuring all impurities have been removed. Cover with boiling water and leave for about 30 minutes. Drain, cover with fresh cold water and boil until soft. Skim off the yellow foam that forms on top of the water as it imparts a bitter taste. Drain the beans and set aside until needed. Meanwhile melt the butter and stir-fry the mustard seeds until they begin to pop. Add the garlic, ginger, onion and curry powder, and stir-fry for about another minute. Add the tomatoes and about 100 ml (2/5 c) water and season with salt and pepper. Reduce the heat and simmer until a thick sauce is formed. Add the cooked beans and mix lightly. Add a few finely chopped fresh coriander leaves. Garnish with a few sprigs of fresh coriander leaves. Serve hot with basmati rice and a green salad. Lime pickles are an excellent accompaniment. Serves 4-6.


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