- F.U.N SPECIALISTS
- STEP UP FOR HEALTH
- GAMES & QUIZZES
- 健康饮食 - HEALTHY EATING
- Baked Chicken Ngoh Hiang
- Curried Pumpkin Soup
- Curried Quinoa with Pumpkin & Kidney Beans
- Healthy Hot Cross Buns
- Mackerel & Pumpkin Millet Porridge
- Mrs Lily Singh's Chapatti
- Mrs Lily Singh's Mung Bean Curry
- Mum's Healthy Yam Rice
- Soba Noodles with Toasted Sesame Seeds
- Wholemeal Bread
- Wholemeal Spaghetti Bolognese
- Herbs Baked Rainbow Fish
- Ayam Masak Merah
- Chicken Wholemeal Wraps with Avocado Mango Salsa
- Bulgur and Chickpea Salad
- Stuffed Vegetable Whole Wheat Paratha
- Tandoori Chicken
- Pineapple Brown Rice
- Thai Green Chicken Curry
- Seafood Tom Yum Soup
- Phat Thai with Brown Rice Beehoon
- Mrs Lily Singh’s Low Fat Vegetable Biryani
- USEFUL MATERIALS
Mrs Lily Singh's Mung Bean Curry
(Contributed by Mrs Lily Singh, client of Heart Wellness Centre)
This vegetarian curry is low in fat and packed with lots of protein, dietary fibre, potassium and some good fats. Paired with chapatti and salads, it makes a delicious, filling and nutritious meal for all to enjoy!
Preparation & Cooking Time: 1 hour
Split mung beans (tau suan beans), 1 cup
Turmeric powder, 1 pinch
Ginger, 1 teaspoon (minced)
Salt, ¼ teaspoon
Cumin seeds, 1 teaspoon
Mustard seeds, 1/2 teaspoon
Curry leaves, 7-8 pieces
Olive oil, 1 teaspoon
Green chill, 3-4 pieces (cut lengthwise)
Garlic, 1 teaspoon (minced)
Water, 4 cups
Garnish: Coriander/Cilantro/Curry leaves, 1 bunch (chopped)
- Wash and soak the mung beans for ½ hour. Then, cook the beans with turmeric powder and ginger in 4 cups of water until soft, or for about 20 minutes.
- In a saucepan, heat up 1 teaspoon of oil and add mustard seeds; let them splutter. Add the cumin seeds and cook until brown.
- Add the garlic and sauté for a few seconds (if it is too dry, add a little hot water as very little oil is being used).
- Add the curry leaves and green chilli, and sauté till fragrant.
- Finally, add the cooked beans together with the cooked bean water and salt. Cook for 4-5 minutes.
- Garnish with coriander/cilantro/curry leaves, and serve with chapatti and a salad.
Nutrients per Serving:
Energy: 210 kcal
Protein: 13 g
Fat: 1.8 g
Carbohydrate: 37g (2.5 CHO Exchanges)
Fibre: 9 g
Sodium: 158 mg