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    seasonal recipe

    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.

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

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    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