Undoubtedly one of my own personal favourites, this delicious combination of soft tender potatoes, with sweet tomato coated mung beans, never fails to satisfy when I make it, and I’m supremely confident that if you give it a try yourself, you’ll quickly become another fan of this truly ‘moreish’ meal.
Ingredients (Serves 4)
Slug of Olive Oil
175g Mung Beans
2 Medium Potatoes (Peeled and Cut into Small Dice)
Garlic Clove (Peeled and Grated)
1” Fresh Ginger (Peeled and Grated)
400g Tin of Chopped Tomatoes
Tbsp Tomato Purée
0.5 Tsp Cumin Seeds
0.5 Tsp Brown Sugar
6 Curry Leaves (Fresh or Dried)
0.5 Tsp Ground Turmeric
Medium Red or Green Chilli (Seeded and Finely Chopped)
Salt and Freshly Ground Pepper to Taste
How to Cook
1. Add the mung beans to the water and simmer in a small pan for around 30 minutes, draining away any excess liquid when finished.
2. Par-boil the diced potatoes in another small pan for around 9 minutes, draining away any excess liquid when finished.
3. Meanwhile heat the oil in a non-stick chef pan (or similar), add the cumin seeds, shortly followed by the garlic, chilli and ginger, before stir-frying until the garlic is soft but not browned.
4. Add the turmeric, salt and pepper, and sugar, and mix well before stir-frying for a further 1-2 minutes
5. Add the chopped tomatoes and tomato purée, and bring them to the boil before simmering covered for 6-8 minutes, or until the sauce has thickened.
6. Finally add the mung beans and potatoes and gently mix everything together before serving as required.
This awesome vegetarian dish goes brilliantly with warm chapatis, but is equally delightful with a simple plain basmati rice if preferred.