Last year we trialed growing mung beans in the garden, just one row. In total we harvest about 5 cups of mung beans from the row after two spurts in growth. The most tedious part of growing mung beans for home use is shelling them. They are so tiny and the shells dry quite hard which is tough on the hands after peeling them more than an hour. I spent four hours one day peeling them and I think I managed to get about two cups worth. I tried many techniques to peel them easily but nothing seemed as good as individually peeling. The whole idea of growing these mung beans was to see if they tasted the same as the ones you buy at the shop. A packet of mung beans costs less than $2 and we wanted to know if our homegrown organic ones would be better.
Roy loves dahl, he loves mung bean dahl more. I often make it for him when he comes home from PNG, it reminds him of his childhood growing up in the rainforest on a commune. The ate so many meals with lentils while I am from the country I grew up on beef. Lucky for me I also now love lentils and curries just as much as Roy does so we often eat them. My limited knowledge of curry making stops at this mung dahl and the old-fashioned curried sausages. I leave the curry cooking to Roy he seems much more in tune with it than I.
This recipe I have used for years to impress my man. The only difference is that I like my dahl relatively thick, still a little sloppy but holding itself together nicely. While Roy loves it sloppy and watery. How do you like your dahl?
Also we attempted to make roti for the first time to accompany the dahl, it was a right laugh. There is really a special technique involved with making roti. You need to have light fingers, a very oily bench and stay relaxed as much as possibly while flicking the dough. The recipe we used was from Gracie Cooks, she explains it really well plus hers look totally crispy unlike our lumps of fried dough. We are still yet to master roti. Click Here for her recipe. Also you can eat the dahl with chappatis’ if you like instead of roti.
- 1 ½ cups mung beans
- 1 tbsp (10g) ginger
- 2 tbsp (10g) fresh coriander
- 75g ghee (butter)
- 1 tsp cumin seed
- A pinch of asafoetida
- ½ tsp chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tbsp lemon juice
- Wash the mung beans and pick out any bad beans. Place into a large saucepan and cover with 3 cups of water. Peel the ginger and chop into four pieces and place in with mung beans. Wash the coriander and chop roughly and add to the pot. Bring the mung beans to a boil and cover with a lid and reduce the heat to a simmer. Cook for about 30 minutes or until just soft. Discard the ginger from the pot.
- In a frypan dry fry the cumin until it starts to crackle. Turn down the heat and add the butter along with asafoetida, chili, turmeric and a pinch of salt. Add the mung bean mixture to the spices and stir carefully for five minutes. Add the garam masala and lemon juice stir through and check for seasoning adding more salt if required. Serve immediately with roti or chapatti.