This is a savory blend of Indian, Vietnamese and Italian influences, refined by me over two years. My boys beg for this dish! They would eat it every other day if I let them :)

Living in the 98118 zip code of Seattle's Columibia City- named America's most 'Dynamic Neighborhood' by the Census Bureau, has given me the most diverse culinary talents. Largely in part due to it being the most racially and culturally varied area in the US.

I was smack in the middle of the Vietnamese, African, Chinese, Japanese, Indian, Korean, and Italian districts and I picked up flavor combinations from everyone, as the neighborhood was extremely sharing and community minded.

This curry is a tasty unique creation of mine, culled from a bit of every culture I lived amongst :)

Fun Fact: Buddhist Monks used to live on split mung bean curry and rice.

Mung beans have almost every nutrient your body needs.

Yellow Mung Bean Curry

4 garlic cloves

1 med onion

7 oz yellow split mung beans (Also known as Moong Dal)

4 carrots, sliced

4 celery stalks, sliced

2 cans (or cups) coconut milk

½ tsp garlic powder

½ tsp salt

½ tsp pepper

¼ tsp coriander

¼ tsp turmeric

¼ tsp cumin

5 slices roasted seaweed

1 cup water

½ tbsp. yellow curry paste

½ tsp fish sauce

½ tbsp. oyster sauce

5 tbsp chicken bullion

1 tbsp mushroom seasoning

Directions

Rinse the Yellow Split Mung Beans well, then let them sit in a bowl of water for half an hour. Drain water.

Saute the onion and garlic until onion is transparent.

Place in cook pot with all ingredients. Squeeze the juice of half a lime into the mix. Bring to boil. Reduce heat to simmer and cover for one hour, or until beans are tender. Check back and add small amounts of water if needed, mixing well.

For a creamier curry, put half of the curry into blender and smooth. Not necessary but I do this about half the times I make this.

Serve with chopped cilantro, shredded cheddar, sour cream and warm tortilla and lime wedge, over a bed of white rice.

You can fold in cooked chicken or tofu for extra protein, but try it first without :)

This feeds about 8

DISCLAIMER: This dish is terribly addicting!

Enjoy this tasty tongue treat! Please let me know if you try it!