A stalwart companion to vegetarians - Mung Dal

Like tofu, mung beans are a favorite and a stalwart companion to vegetarians. High in protein, magnesium, potassium, mung beans also contain vitamins A, C and E, phosphorus, iron and calcium. It can be prepared in various ways, savory or sweet and makes a delicious and nourishing meal.

Mung beans can be made into a delightful sweet porridge adding coconut milk, ginger and palm sugar. This is a favorite in Malaysia and other Asian countries. Another favorite dessert that is made in Malaysia is Kuih Rengas (http://acooksmemoir.blogspot.com/2012/01/kuih-rengas-fried-mung-bean-patties.html)

Beside using lotus seed and red bean paste, the Chinese mooncakes are also filled with mung bean paste.

Mung beans can also made into savory crepes, dosas, sprouted and added into salads or simply boiled and tempered with spices and eaten like "sundal", a healthy Indian snack usually prepared on Hindu auspicious days.

Here is a very simple curry using mung dal. You can add your favorite vegetables to make a one pot meal served along rice or Indian breads. 

Ingredients:

1 cup mung dal, washed and soaked overnight
2 dried red chiles
1 tsp cumin seeds
1/4 tsp fenugreek
1/2 tsp black Mustard seeds
1 sprig curry leaves
1/2 cup finely chopped red onions
1 Tbsp ginger garlic paste
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 1/2 to 2 tsp Kashmiri red chile powder
1 tsp mango powder
3 medium tomatoes, chopped
2 or 3 green chilies, slit
1 Tbsp julienned fresh ginger
Coriander Leaves (chopped)
Salt to taste

Method:

Cover mung dal with 2 cups of water. Bring to boil, turn down heat and let it cook until dal is soft. Set aside.

Heat up 3 tablespoon coconut oil in a pan. Add the cumin, fenugreek, mustard seeds and red dried chiles. Let the seeds splutter. Then add the curry leaves and onions. Sauté until the onions turn golden brown.
Now add the ginger garlic paste. Fry for a minute then add the coriander, turmeric, cumin and chili powder, and about 1 tsp salt and cook for a minute.

Then add the tomatoes and green chiles.  Cook until tomatoes turn mushy.
Add the cooked mung dal and add another cup of water. Cook for another 20 minutes on low heat. Add the mango powder and adjust salt.
Garnish with coriander leaves and julienned ginger.
Serve with rice or parathas.