Mung Bean Curry with Kale & Besan
Recipe
I absolutely love those little green beans. They are much easier to digest than other legumes. In fact, I never suffered from the ‘beans side effects’ some people claim to have. Another good thing about them is that you don’t need to soak them. Saying that, I always do as it shortens the cooking time. Soaking also helps in eliminating any digestive side effects. Another way to aid your absorption is by adding herbs & spices to your dish, of which we have plenty below.
Besan is otherwise known as Garam flour or chickpea flour. I used to only find it available in the Middle-Eastern shops but not anymore. Nowadays you can find it in most major UK supermarkets.
Cooking time: 30-45 min
Difficulty: easy
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Ingredients
- 250g dry beans
- 3 tbsp. coconut oil
- 1 tsp. mustard seeds
- 1 tbsp. fennel seeds
- 1 tbsp. cumin powder
- ½ – 1 tsp. chilli flakes
- ½ tsp. turmeric powder
- 6 curry leaves
- 150g kale
- 400 ml coconut milk
- 1 tbsp. vegetable bouillon
- 400 ml water
- 3 tbsp. Besan / Gram / chickpea flour
Method
1. Soaked beans will need about 30 min to cook, otherwise just pour boiling water over them and cook for 45 min. Drain and set aside.
2. Melt coconut oil on a frying pan. Add all the herbs and cook on a high heat for about 1-2 minutes, constantly stirring. Turn down the heat, add washed and shredded kale, coconut milk, bouillion and water and cook for about 10 minutes. Add Besan flour and stir until the curry becomes thick. Add the cooked mung beans and flavour with salt and pepper according to your taste buds.
3. Serve over basmati rice or any other grain of your choice.