Richly flavourful, this dish packs lots of energy and fibre. Although mung beans are generally available at most Asian grocers, they're not the most common legume. They are, however, a delicious base for this curry-like recipe.
Start by rinsing the beans and adding equal portions of mung bean and water to a large saucepan and set on the heat. Salt the water gently - season it, but remember that it will need to be adjusted near the end of the cooking process, so don't go wild with the salt. While waiting for the beans to start boiling, prepare the curry. Ginger is the dominant flavour. To round out the curry flavour profile, you'll need a bit of garlic, chili pepper(s) and a medium tomato. Place these ingredients in a blender with a can of coconut milk. Blend until smooth.
Once the beans have started boiling, add the curry to the pan. Return the mix to a boil before reducing the heat to a simmer.
While the curried beans are simmering away, prepare the rice as directed by the packaging. Simply, add a bit of salt and a half-handful of shredded unsweetened coconut when the rice starts cooking. So easy! There are a couple different types of black rice. I used Forbidden Rice for this meal.
When the beans are tender, they're done cooking. Be sure to season with salt according to your taste.
