Calabash and split mung bean with skin in a mild curry

This is a vegetarian dish with protein from the mung bean.Mung bean is available as whole or decorticated and split. Mung bean with skin provides more dietary fibre. Like chick pea, you can boil and consume mung beans by itself.

 Calabash and split mung bean with skin in a mild curry

                                 Recipe summary
                                           For
      Calabash and split mung bean with skin in a mild curry

Preparation time: 15 minutes
Cooking time: 25 minutes

Serves: 6

Calabash

1. In a large pan  heat  2 tbsp  oil and 1 dry chili and fry for 2 seconds. 



2. Add ½ tsp cumin seeds and fry for 2 seconds.



3. Add 150 grams chopped onion and fry until the onion is translucent.

Ingredients

 4. Add 4 cloves chopped garlic, 4 grams ginger, 
1(32 grams) chopped green chili and 1 sprig curry leaves. Fry fry another two minutes.

Onion,curry leaves garlic, 
ginger,chili,and turmeric

5. Add 500 grams calabash pieces.

6.Add 200 grams split mung bean with skin.

7. Add 1 tsp curry powder, ½ tsp turmeric powder and one liter water.                                            

8. On high heat bring to the boil and reduce 
the heat to low and let it simmer for 10 minutes, covered.




9.Add  ½ tsp garam masala,  ½ tsp salt,  
½ tsp black pepper powder, and simmer  for 3 minutes.

Calabash and split mung bean

 with skin in a mild curry

 10.Add  ½ cup coconut milk and simmer for 3 minutes. 

Calabash and split mung bean with skin in a mild curry is ready.

                                              

                  Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Ingredients:
Main:
500 grams calabash, peeled and cut into small pieces
200 grams split mung bean with skin

Ingredients for  Calabash and split mung bean with skin in a mild curry

Others
150 grams onion, coarsely chopped
4 garlic cloves, sliced
4 gram ginger, grated
10 curry leaves, chopped
1 green chili, cut into small pieces
1/2 tsp salt, to taste
1/2 cup coconut milk
30 grams Tamarind (optional), juice extracted
½ cup vegetable oil of your choice
1 liter water
Spices
1 tbsp curry powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin seeds

Onion,curry leaves garlic,ginger,chili,and turmeric

Preparation
Dry roast the mung bean in a frying pan or wok.Roast till you get the strong aroma of the mung bean. This will take about 5 minutes in low heat. You can also dry roast it in a microwave oven. Put the beans in a microwave oven safe container. Heat it high for 2 minutes. This is what I do most of the time as I cook mung beans very often. The aroma will not be as strong as you get from dry roasting in a pan or wok. 

Method
In a large pan add the oil and heat it. I used a wok. Reduce the heat to medium and add cumin seeds followed by fennel seeds and fry for 2 seconds add dry chili for 2 seconds. If you are sensitive to the smell of the dry chili you can add it after the onion.

frying dry chili ,cumin and fennel seeds

 Add onion and fry for about 5 minutes  or until the onion is translucent.
Add garlic, ginger, green chili and curry leaves. Fry for another two minutes.

Adding onion followed by chili,curry leaves,,garlic and  ginger

Add calabash pieces.

Add calabash pieces.

Add mung bean, curry powder, turmeric powder, and one liter water. On high heat bring to the boil and reduce the heat to low and let it simmer for 10 minutes, covered.

Adding mung bean

Add salt, pepper, turmeric powder and simmer for 3 minutes.
Add coconut milk and simmer for 3 minutes. 

Adding coconut milk

Taste for seasoning and adjust. 

Final stage

 The dish is ready. Serve with rice or bread.