Spicy Egg & Mung Bean Curry with Red Rice

This vibrant curry combines the earthy flavors of green gram (mung beans) with spiced eggs, served over aromatic red rice. A wholesome and nourishing dish perfect for a satisfying meal.

Steps

1. Rinse the soaked mung beans and cook them in a pot with 2 cups of water until tender (about 30 minutes). Drain and set aside. 2. In another pot, cook the red rice according to package instructions. 3. Heat oil in a pan over medium heat. Add chopped onions, garlic, and ginger; sauté until onions are translucent. 4. Add the green chili, turmeric, cumin, and coriander powders. Stir for a minute until fragrant. 5. Crack the eggs into the pan and scramble gently, mixing with the spices and onions until just cooked. 6. Add the cooked mung beans to the pan, and season with salt. Stir until well combined and heated through. 7. Serve the egg and mung bean curry over a bed of red rice, garnished with fresh coriander.

1/2 cup green gram (mung beans), soaked for 4 hours 2 large eggs 1/2 cup red rice 1 small onion, finely chopped 2 cloves garlic, minced 1-inch piece ginger, grated 1 green chili, slit 1/2 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder Salt to taste 2 tablespoons oil Fresh coriander for garnish Water as needed