Mung beans and potato curry

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter
1 medium Onion(s) coarsely chopped
1 tablespoon Ginger, peeled coarsely chopped
¼ cup Raisins
1 teaspoon Ground coriander seeds
1 teaspoon Turmeric
1 teaspoon Ground cumin seeds
¼ teaspoon Ground mace
\N \N Salt and pepper to taste
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 398-399
2 tablespoons Mild Italian chile finely minced
3 \N To 4 large plum tomatoes fresh or canned peeled and cubed (1 cup)
1 cup Yogurt
12 smalls New potatoes cooked in salted water and peeled (about 1 lb)
2 cups Cooked mung beans, drained
1 tablespoon Cilantro, coarsely chopped

Heat butter in 12-inch skillet and saut‚ onions, ginger and raisins for 5 minutes over low heat, stirring frequently. Stir in coriander, turmeric, cumin, mace, salt, pepper and chile, and cook for 1-2 minutes more. Add tomatoes and bring to a boil. Lower heat to very low and stir in yogurt. Simmer, uncovered, over very low heat for 5 minutes. Add cooked potatoes and mung beans and continue to simmer, covered, over very low heat for 10 minutes more, stirring occasionally. Transfer to a serving plate, garnish with cilantro and serve.

Submitted By DIANE LAZARUS On 10-17-95

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