Frank's Recipes! Mung Bean and Watermelon Curry (Sabut Moong aur Tarbooz ki Kari)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Mung Bean and Watermelon Curry (Sabut Moong aur Tarbooz ki Kari)

Although mung beans need soaking for a few hours, they cook very quickly. Teamed with watermelon, they look striking and taste splendid. The watermelon releases its sweet juices into the beans which are tossed in ginger, chillies and cumin; a squeeze of lemon enhances the flavours.

225 g (8 oz) mung beans, washed and soaked for 6-8 hours or overnight
1/4 large watermelon, peeled and seeded
2 tablespoons sunflower or soya oil
1/2 teaspoon black mustard seeds
1 teaspoon grated fresh root ginger
1-2 green chillies, seeded and finely chopped
1/2-1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 teaspoon Ground Roasted
1-1/4 teaspoons salt or to taste
1 teaspoon sugar
150 ml (5 fl oz) warm water
2 tablespoons lemon juice

Drain the beans and put into a saucepan with 450 ml (15 fl oz) water. Bring to the boil and skim off the froth from the surface. Reduce the heat to medium and cook for 12-15 minutes or until the beans are tender. Stir to ensure that the beans cook evenly. Reduce the heat to low for the last 5 minutes. The beans should remain whole and the water should be reduced to about 2-3 tablespoons. Remove from the heat and set aside.

Cut the melon into 2.5cm (1 in) cubes, making sure you collect all the juices in a bowl as you do so.

Heat the oil over low heat in a saucepan. Add the mustard seeds and when they crackle, add the ginger and green chillies. Cook for 1 minute. Add the chilli powder, turmeric and half the cumin. Cook for 30 seconds.

Add the beans, watermelon, salt and sugar. Increase the heat slightly and pour in the warm water. Cover and simmer for 4-5 minutes. Stir in the lemon juice and reserved cumin and remove from the heat. Serve with boiled basmati rice and Dry-spiced Okra.

Each serving contains Kcals: 242 fat: 6.4 g saturated fat: 0.9 g