Sometimes when I am on my own I crave a good serving of pulses, particularly curried ones. Mung beans are particularly good. Although pulses tend to be slightly cooling, currying them gives them good warming properties. They are lighter and more easy to digest than many other pulses, and of course I use them for making my own sprouts. So its win-win all round with the mighty mung bean.

Serves 2-3 as a main

1 1/2 cups of mung beans, soaked overnight or for at least a couple of hours
1 tsp salt
1-2 tbs coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
handful of fresh curry leaves
1 tbsp fresh ginger, grated or bashed in the pestle & mortar
1/2 inch fresh turmeric, bashed with the ginger or 1 tsp ground turmeric
1 medium onion, chopped
I carrot, diced
2 1/2 tbsp lemon juice
1 tsp curry powder
2 tsp ground coriander
black pepper
4 stalks of pak choi, chopped, or generous handfuls of spinach (optional)
fresh coriander to garnish

Boil the mung beans in plenty of salted water until soft, making sure they dont boil dry, like mine did the other day! They will take 30-40 mins to become soft but not mushy.

While they are cooking, fry the mustard and cumin seeds until they pop, then add the curry leaves. When they begin to turn, add the ginger and turmeric paste. Finally add the onions and let them brown with the spices.

Add to the mung beans, which should be in a soupy liquid. Then add the rest of the ingredients and simmer gently until soft. To make it a one-pot meal I throw in some green veg with the other ingredients, and presto – there’s a meal in a bowl! Taste for seasoning, add coriander and serve in large soup bowls.