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

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