South Indian Moong Bean Curry with Coconut
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Ingredients
- 200 g split green moong dal
- 40 g desiccated coconut
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 13.9 g
- Carbohydrate
- 33.7 g
- of which sugars
- 5.7 g
- Fat
- 14.1 g
- of which saturates
- 11.1 g
- Fibre
- 7 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split green moong dal and simmer in 500ml water with the ground turmeric for 15 minutes until soft but still holding its shape.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 6 minutes until softened.
- 4
Stir in the chilli powder, then add the chopped tomatoes and cook for 5 minutes.
- 5
Add the cooked moong dal and desiccated coconut, and simmer for 5 minutes, loosening with a splash of water if needed.
- 6
Serve hot with rice.
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