Mung beans and potato curry
6 servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 398-399 | ||
| 2 | tablespoons | Mild Italian chile finely minced |
| 3 | 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 |
Directions
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