This mild, delicious and easy to make stew is the perfect paired with aapams, dosa, rice or roti. They are pretty fabulous as a thick soup too. If you like a hot and spicy curry, add more chiles.
1 cup Whole Mung Beans
2 Tbsp Coriander seeds
1 dry hot Red or fresh Green Chiles (optional)
4 Tbsp grated Coconut, fresh/frozen
2 Tomatoes, coarsely chopped
1 Tbsp Coconut Oil
1 two inch piece Cinnamon bark
3-5 Whole Cloves
1 green Cardamom, crushed
1 large Onion
2 Tbsp fresh Ginger, finely minced1 Bay Leaf
1/2 tsp Turmeric
1 Tbsp ground Coriander seeds
2 tsp ground Fennel seeds
1 tsp Sea Salt
1/2 cup Coconut Milk
1 stem fresh Curry Leaves
1 tsp Coconut Oil
Pick over the mung beans, wash, and soak for about 4 hours or overnight. Drain, rinse, and cook in water to cover until soft. Alternately, cook in a pressure cooker.
While the beans are cooking, toast the coriander seeds and the chiles if using, in a dry skillet. When they are fragrant, remove from heat and stir in the coconut and stir until golden brown. Remove to a plate - otherwise the spices and coconut will keep cooking from the heat remaining in the skillet. Let cool.
Blend the coconut mixture with a little water until smooth; add the tomatoes and process until pureed.
Heat oil in a large pan and cook the whole spices (cinnamon, cloves, and cardamom) until fragrant, a few seconds.
Stir in the bay leaf, onions, and ginger; add a pinch of salt along with the turmeric and cook covered until onions are translucent. Stir often to prevent burning.
Sprinkle the ground coriander and fennel and stir for about a minute over low heat.
Pour the ground coconut-tomato puree, cover and cook until sauce is bubbling; simmer for about 5 minutes stirring occasionally.
Tip the beans with their cooking liquid into the sauce, stir well, and simmer for about 15 minutes or until the sauce is thickened.
Pour in the coconut milk and heat through.
Remove from heat, add the crushed curry leaves and a drizzle of coconut oil on top. Cover and let sit for about 10 minutes.
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