Two dishes in one! The mung bean curry is wonderful on its own, and even though it contains a lot of chilli, the plantain works as a counter to the heat.
The fire-grilled banana chillies would also go well in a salad, but as a combination it makes for a very tasty dish..
Soak the mung beans in a bowl of water for 2 hours.
Fire-roast the whole banana chillies on an open flame or hot barbecue for about 5–10 minutes, until the skins are black and starting to blister, turning regularly.
Place the grilled chillies in a heatproof bowl, cover with plastic wrap and leave to steam for 10 minutes.
Remove the plastic and split the chillies down the centre, keeping the stalks intact. Pull off and discard the skin, gently scrape out all the seeds and set the chillies aside.
Place the mung beans, onion, plantain, garlic, green chilli, ginger, curry powder, turmeric and chilli powder in a heavy-based saucepan, mixing together well. Stir in
To temper the spices, heat the coconut oil in a heavy-based saucepan until smoking. Add all the remaining tempering ingredients and cook, stirring often, over medium heat for 3 minutes, or until fragrant.
Stir the tempered spices through the mung beans, along with the chopped tomatoes. Cook at a slow simmer for about 30 minutes, until the mung beans are soft and the liquid has evaporated, stirring in a little more water if the mixture becomes dry.
To serve, spoon a generous dollop of the mung bean curry into the split chillies. Garnish with chopped coriander and a dollop of yoghurt and serve.
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