for mung beans
2½ cup mung beans (soaked overnight, drained)
4 cups water
1 onion (sliced)
2 tbs rapeseed oil
1 – 1½ cup double cream
1 tsp turmeric
5 cm ginger root (grated)
1 tsp ground cumin seeds
½ – 1 tsp Cayenne pepper
½ tsp garlic powder
1 tsp ground coriander
2 tsp mild curry powder
2 tbs fresh or frozen coriander / cilantro
2-3 tomatoes (cut into wedges) for garnish
3 cups Basmati rice
6 cups water
1½ tsp salt
1½ tsp turmeric
In a medium pot place mung beans and water and bring to boil. Remove any scum that is creating.
Add turmeric, ginger, cumin seeds, garlic powder, curry powder, Cayenne pepper and ground coriander.
In meantime fry onions on oil till golden brown and leave aside.
Cook also rice with salt and turmeric.
When beans are soft remove from fire, season with salt to taste, add fresh coriander and stir in cream, garnish with tomato wedges.
Serve as a side dish with rice and chicken.
Serve 6 people.