Mung Bean Curry
3 cups water
1 cup dried mung beans
2 dry bay leaves
½ medium onion, chopped
3 cloves raw garlic, minced
1 Tbsp fresh ginger, minced
½ tsp turmeric powder
½ tsp yellow curry
2 Tbsp chopped cilantro or sweet basil
1 Tbsp freshly squeezed lemon juice
Black pepper to taste
Rinse the mung beans, then soak overnight in water. The next day, discard the water, rinse the beans again and add 3 cups of water and bay leaves. Bring the beans to near boil and reduce heat to simmer.
Scoop away the white foam that forms on the surface of the water and discard. Simmer covered for about 40 minutes.
Add the onions, garlic, ginger, turmeric and curry, and continue simmering for an additional 20 minutes. Stir in chopped cilantro or basil, lemon juice and black pepper.
Serve over rice or another grain.
Courtesy of Joanna Samorow-Merzer, reprinted with permission from Own Your Health, by Glen Merzer.
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