Usal (A Mung-Bean Curry)
Yield
2 servingsPrep
15 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mung beans
cooked, reserve water |
|
| 1 | medium |
onions
chopped fine |
|
| 1 | inch piece |
ginger
grated |
*
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
tomatoes
chopped |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | each |
green chili peppers
optional |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | pinch |
turmeric
|
*
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | x |
lemon juice
for garnish |
*
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
| 2 | teaspoons |
vegetable oil
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mung beans
cooked, reserve water |
|
| 1 | medium |
onions
chopped fine |
|
| 1 | inch piece |
ginger
grated |
*
|
| 3 | each |
garlic cloves
minced |
|
| 1 | medium |
tomatoes
chopped |
|
| 5 | ml |
cumin seeds
|
|
| 1 | each |
green chili peppers
optional |
*
|
| 5 | ml |
cayenne pepper
|
|
| 1 | pinch |
turmeric
|
*
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
curry powder
|
|
| 1 | x |
lemon juice
for garnish |
*
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
| 1E+1 | 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.
