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Usal (A Mung-Bean Curry)

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Submitted by brw

YIELD

2 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML MUNG BEANS
cooked, reserve water
1 1
MEDIUM MEDIUM ONIONS
chopped fine
1 1
INCH PIECE INCH PIECE GINGER
grated *
3 3
EACH EACH GARLIC CLOVES
minced
1 1
MEDIUM MEDIUM TOMATOES
chopped
1 5
TEASPOON ML CUMIN SEEDS
1 1
EACH EACH GREEN CHILI PEPPERS
optional *
1 5
TEASPOON ML CAYENNE PEPPER
1 1
PINCH PINCH TURMERIC *
½ 2.5
TEASPOON ML CUMIN
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML CURRY POWDER
1 1
X X LEMON JUICE
for garnish *
1 1
X X CILANTRO
chopped, for garnish *
2 1E+1
TEASPOONS ML VEGETABLE OIL
for garnish

Directions

Heat oil.

Add cumin seeds, green chile.

After seeds pop, add onions, ginger, garlic.

Sauté until onions are pink.

Add tomato - sauté some more.

Add the spice powders.

Fry briefly.

Add mung beans. and maybe a cup of water.

Salt to taste.

Let simmer gently for 10 to 15 minutes.

Garnish.

Serve with rice/flat breads.

Freezes well.

* not incl. in nutrient facts Arrow up button

Comments


susywoozy

why will the onions turn pink?

happyzhangbo   

Here it means onions turn brown.

 

 

Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 456 14% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 25g 25%
Dietary Fiber 22g 87%
Sugars g
Protein 57g
Vitamin A 15% Vitamin C 28%
Calcium 21% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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