MUNG BEANM LENTILS WITH CINNAMON

MEDIA GALLERY

This smoky Sri Lankan Mung lentil curry recipe with a dash of Ceylon Cinnamon is absolutely exotic. So simple to make and healthy. Also called Mung dhal the trick to this fabulous tasting dish is the simple pan roasting of the lentils prior to cooking.

That and the subtle addition of Ceylon Cinnamon which never takes center stage but creates a complex flavor profile. The use of chili is in moderation, but is a must for the flavor as is the coconut milk. Works well with rice, a meat dish and a nice green salad. Use any left over the next to day to spread on toasted bread. Makes a lovely breakfast.

INGREDIENTS

• 1 cup of yellow mung dal (lentils)
• 2.5 cups of water
• 1 medium onion, chopped (divided into two parts)
• 1 (3-inch) piece of Ceylon cinnamon stick, split into two (or use 1 tsp of Ceylon Cinnamon powder, split into 1/2 tsp portions)
• 1-2 green chilies, sliced with the seeds removed
• 15-20 curry leaves, divided into two parts
• 1/2 tsp of turmeric powder
• 1/4 tsp of red chili powder, or to taste
• Salt to taste
• 5 oz. of coconut milk (small can)
• 2-3 whole dried red chili pods
  
  

DIRECTIONS

1. Pan Roast: Add dry mung lentils to a heated pan and roast for 8 minutes over medium heat. There's no need to add any oil, just a warm pan on medium heat. Stir frequently to ensure the mung lentils do not burn but brown instead. You will notice a lovely fragrant aroma as you do this.
   
   
2. Rinse in Water: Empty the roasted mung lentils into a pan and rinse with cold water. The process requires you to drain and rinse the lentils in cold water about 3-4 times until the water runs clear.
   
   
3. Add the Ingredients to the Pan: Add 2.5 cups of water into the pan with the washed lentils. Then add half of the finely chopped curry leaves and onion, turmeric, half of a 3-inch cinnamon stick (or 1/2 tsp Ceylon Cinnamon powder), red chili powder, and all the green chilies.
   
   
4. Cook: Place on high heat and then reduce to medium when it starts to boil. Cook with the lid closed for 25 minutes. This will ensure that the mung lentils cook properly. Cook until the water is nearly gone, and the lentils are soft. Stir the lentils from time to time to ensure even cooking.
   
   
5. Temper the Other Ingredients: This process is called tempering and really adds to the flavor. While the lentils are cooking, heat 1 tbs. of coconut oil in a separate pan. Add the remaining onions, curry leaves, half of a 3-inch Ceylon cinnamon stick (or 1/2 tsp Ceylon cinnamon powder), and broken chili pods. Sauté on medium heat until the onions start to brown and then set aside.
   
   
6. Final Touch: When the mung lentils have cooked, add the tempered onion mixture, along with the coconut milk and salt to taste. Simmer for 25 minutes on low heat and serve with rice, vegetables, and some meat.

Notes: You can use 1 tsp of Ceylon Cinnamon powder instead of the sticks for excellent fiber content. If you use ordinary cinnamon, the taste will be very different with an overt spicy cinnamon flavor that may alter the dish.

ABOUT MUNG DAL

Dal moong is known by many names, including mung daal, yellow mung daal, and mung dahl. Dal moong is a yellow lentil that has been split and husked. Once de-skinned, the dal moong is yellow in color and has a flat oval shape. It is a very popular ingredient in East Indian cuisine for its versatility, nutritional benefits, and taste.

A word of caution however. Most split mung beans have FD&C Yellow no.5 added. Avoid this. Even in Indian stores, they add color although they do not tell you this. It is best to get USDA organic organic mung dal like from this online store