Curried Mung Bean with Cauliflower
- Total Time: 45 mins
- Yield: 4 servings
Description
The nutty and earthy flavor of mung bean mixed with spices and seasonal cauliflower makes this dish a balanced one item meal.
Ingredients
- 1 cup (240 ml) Moong/Mung bean
- 5 cups (1.2 L) water
- 1 medium cauliflower, cut into medium florets
- 1/2 tsp fennel seed
- 1/2 tsp cumin seeds
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 2 small cardamom
- 2-3 cloves
- 1 small cinnamon stick piece, about 1 inch
- 1/2 tea spoon turmeric
- 1 small onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 2 green chilli
- 1 tomato, finely chopped
- 2 table spoon (30 ml) olive oil
- Salt to taste
- Cilantro for garnish
Instructions
- Take all the spices from fennel seeds to cinnamon and dry roast for 3-5 minutes until aromatic and slightly darker. Let cool.
- Grind the spices. Set aside.
- Sort, wash and drain mung dal.
- Heat oil in a pan. Sauté onion until translucent.
- Add garlic and chilli and continue to sauté until fragrant.
- Add mung beans and fry until slightly golden and aromatic.
- Add water and boil beans with salt and turmeric until cooked tender but firm. Start with 2 cups of water and add as needed if beans become too thick.
- Add the powdered spices mix.
- Add cauliflower florets and tomatoes. Continue to boil until soft.
- Garnish with cilantro. Let the flavors absorb for about 5-8 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
Why do the whole spices get dry-roasted before grinding?
Steps 1–2 dry-roast all the whole spices — fennel seeds, cumin, coriander, black pepper, cardamom, cloves, and cinnamon — together in a pan for 3–5 minutes until aromatic and slightly darker, then grind them after cooling. Dry-roasting intensifies their essential oils and gives the finished spice blend a deeper, toasted character compared to using pre-ground spices.
How do I know when the mung beans are done?
Step 7 calls for boiling the mung beans until “cooked tender but firm” — you want them soft enough to eat without being mushy. Start with 2 cups of water and add more as needed if the beans get too thick; the cauliflower goes in after the beans are at that tender-but-firm stage.
Why let the dish sit for 5–8 minutes before serving?
The final step instructs you to let the flavors absorb for about 5–8 minutes after adding the cilantro garnish. This short resting time allows the freshly ground spice blend to fully infuse the beans and broth before eating.
