Recipe for butternut and mung bean curry

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Mung (or moong) beans are oval, green legumes about the size of peas. Like many peas and beans, they need to be soaked overnight. Serve this stew-like dish, made with the beans and butternut squash, over basmati rice or with naan.

2	tablespoons vegetable oil
2	medium onions, finely chopped
	Salt, to taste
3	cloves garlic, finely chopped
2	teaspoons ground cumin
2	teaspoons ground coriander
1	teaspoon red chile powder
2	tomatoes, cut into 1-inch dice
2	cups water
½	cup mung (moong) beans, soaked overnight and drained
¾	pound peeled, seeded butternut squash, cut into ½-inch pieces
	Few leaves fresh cilantro (to garnish)

1. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the onions and salt. Cook, stirring often, for 5 minutes. Add the garlic and cook 2 minutes more. Add the cumin, coriander, and chile powder. Cook, stirring, for 1 minute. Stir in the tomatoes and cook, stirring occasionally, for 10 minutes; cool to lukewarm.

2. In a food processor, work the tomato mixture until it forms a smooth paste. Return to the pan. Add the

2 cups water to the tomato mixture. Stir well and simmer for 5 minutes.

3. In another saucepan, combine the mung (moong) beans with water to cover (not the water from the ingredient list). Bring to a boil, lower the heat, and simmer for 20 minutes, or until tender. Drain into a colander.

4. Add the mung (moong) beans and squash to the tomato mixture. Bring to a boil, lower the heat, and cover the pan. Simmer for 10 minutes or until the squash is tender. Taste for seasoning and add more salt, if you like. Garnish with cilantro leaves.

Sena Desai Gopal