Uncle Bill's Mung Bean Curry

From: jewelsf

On Apr 27, 2009

This curry was rather bland - I would not use "medium spicy" to describe it at all. Also, the instructions are not easy to follow. The terms "frying pan" and "saucepan" seem to be used interchangably, so that it is not clear if the mung beans should be cooked in the same pan as the other ingredients or separately. In addition the instructions do not indicate when the salt should be added.

From: lolsuz

On Mar 16, 2009

This is really good! I followed the directions to the letter but I wanted to skip soaking the beans so I did my cooking in my pressure cooker. The beans were PERFECT after being brought up to steam, cooking under pressure for ten minutes, then allowing the pot to cool before opening. The liquid ratio on this is perfect, too; mine looked just like the picture. I read Dominique's comment about adding yogurt and garnished with it- delicious! Thanks for sharing, Uncle Bill!

From: Charishma Ramchandani

On Nov 24, 2002

This is REALLY GOOD, Uncle Bill! I made this for lunch this afternoon using green lentils that I'd soaked last night. I used 4 tomatoes(2 small and 2 medium sized), 1 1/4 tsps. salt, 2 1/2 cups water, plus all the other ingredients in the same quantities as mentioned. I garnished the curry with fresh corriander leaves(chopped). The only additional thing I did was to boil the lentils in water this morning before adding them to the masala(i.e., after step 4, I proceeded with adding the "boiled and drained" lentils and then moved on to step 6 and onwards..)I am so glad to find a low-cal curry, that too, because dad and me specially love green lentils! Dad was SO HAPPY with this curry, he's told me never again to prepare green lentils like we used to UPTIL NOW! Now on, we will be making green lentils this way! I enjoyed this with lightly toasted white bread(as I LOVE bread absolutely). Mom and dad enjoyed this with hot rotis and white Basmati rice with a dollop of chilled plain yogurt on top. Next time, I'll be squeezing a bit of lemon juice over the curry before having it. THANK YOU SO MUCH, for posting this wonderful recipe! This will be a regular on our table.

From: Roosie

On Nov 25, 2004

My first experience with mung beans and I have to admit, a nice one! Followed the recipe exactly using canned tomatoes and all organic ingredients. I tasted it before I added the cilantro and found it quite bland. So, I added another round of all the spices (eg 1/4 tsp mustard seeds, 1/2 tsp coriander, etc...so twice as much spices as the recipe calls for) and it was much better. The cilantro is a great touch in this. I found that the beans broke down a little, making this porrigey (rather than with very seperate grains- which I liked!) We served with Gobi Aloo-Potato and Cauliflower Curry #22750, brown rice, yogurt and mango chutney! Nice comfort food-y dinner and very healthy. Pretty easy, so long as you soak the lentils ahead of time (I soaked mine all day while I was out running errands, and had this for dinner). Thanks, Uncle Bill- I'm ready to try mung beans again!