Uncle Bills Mung Bean Curry Food

UNCLE BILL'S MUNG BEAN CURRY

Steps:

• In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
• To a large frying pan, add oil and bring to high heat.
• In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
• To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
• Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
• Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
• Drain mung beans and add to the mixture in the frying pan.
• Add cilantro and stir to mix well.
• Serve immediately.
• You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
• If using canned beans, you do not need to soak them overnight.

BAKED BEAN CURRY

Steps:

• Heat the oil/butter/ghee.
• Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
• Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
• When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
• Stir fry for a further 5 minutes.
• Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
• Chop and stir in the coriander, and serve.

CHICKEN AND BEAN CURRY (WW 7 POINTS)

Steps:

• Dice chicken & mince garlic/onions.
• Throw everything in pressure cooker with about 2 cups of water on med-low until done (about 20 minute after steam starts escaping quietly). Add dried green onion and other spices to taste (before cooking, so the dried onion rehydrates).