Coconut Mung Bean Curry

coconut mung bean curry
This is a popular Indian dish also known as "Dal". We eat it very frequently at our house, as it's nutritious, tasty, and can be enjoyed as curry with rice or bread, or as soup by itself.
What you need for serving 10 people:
2 tsp coconut oil
1 tsp Mustard seeds
1 tsp cumin seeds
1/2 cup red onion, chopped
2 tsp of fresh ginger, chopped
4 cups soaked mung bean
1 tsp sea salt
1 tsp turmeric powder
1-2 cans of organic coconut milk depending on the quantity you wish to make
1 tsp ground pepper
1 large tomato, cut into fine pieces
2 tsp curry powder
5 tsp Lime juice
2 tsp chopped cilantro leaves
1 cup chopped kale or other leafy greens
  1. Soak the mung beans overnight
  2. Rinse and drain the mung beans and taste. If they still have too much bite, cook them in water for another 20-30 minutes until softer, and then drain and set them aside
  3. In a medium skillet, heat the coconut oil on medium flame
  4. add mustard seeds and cumin seeds and cover skillet. Wait until they start popping
  5. add ginger and onions
  6. wait until onion turns golden brown
  7. add the coconut milk and saute for 5-7 minutes until the coconut milk blends well
  8. add turmeric, pepper, salt, curry powder and lime juice. Mix well
  9. add the mung beans, kale / leafy greens and tomatoes
  10. turn to low flame and blend well. Bring back to a simmer and let it simmer for another 5-10 minutes until the greens are tender.
  11. take off stove, serve and garnish with chopped cilantro leaves
Recipe by Mukund Mohan