"Mung Bean Curry is well known for its healthy & delish credentials like its ‘bean cousin’ lentil curry. It’s all about soft nutty taste of mung beans along with coconut milk & other lovely spicy ingredients. Mung Bean Curry is a popular choice of day to day sri Lankan cooking."
1 Cup Mung beans (pre soaked with water)
1 Cup Water
1 Medium Onion (chopped)
4 Clove Garlic (chopped)
2 Small Green chillis (sliced)
10 Small Curry leaves
1 Teaspoon Curry powder
1 Teaspoon Chilli powder
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Salt (or to taste)
1/2 Teaspoon Mustard seeds
3 Tablespoon Oil
1 Cup Coconut milk (thick)
In a large bowl soak the mung beans with water over night (at least 4-6 hours).
Drain the excess water and put mung beans in a sauce pan and add water, half a onion, 2 garlic clove, 4 curry leaves, curry powder, chilli powder, turmeric powder, green chilli and salt.
Mix well all together and keep cooking until mung beans are boiled for about 12 minutes. Then pour coconut milk into the sauce pan & cook for further 8 minutes in low medium heat.
Transfer the mung beans into a separate bowl and add oil into a sauce pan, when oil is hot add mustard seeds and fry for about 2 minutes until mustard seeds are popped.
Now add remaining half a onion, garlic and curry leaves into the sauce pan and fry it for about 4 minutes on medium heat.
When onions are brown add mung beans into the sauce pan and mix well. Adjust salt to your taste.
Remove from the heat and serve hot with rice or bread.