Indian cooks are in for a treat if you obtain a copy of
1,000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a
green chutney and sprinkled with some
chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.
This is also my submission to
My Legume Love Affair, a very popular monthly event started by lovely Susan of
The Well Seasoned Cook. This month Cathy of
What Would Cathy Eat is the host.
Dry-Cooked Mung Beans with Mushrooms |
Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on September 28, 2011
A spicy, tangy, zesty and earthy dry Indian dal curry with fresh raw tomatoes, onions and green chilies
Print this recipe
Ingredients:
- 1 cup dried whole mung beans
- 2 1/2 cups water
- 1/2 teaspoon turmeric
- 1 teaspoon sea salt, or to taste
- 2 tablespoons oil or ghee
- generous 1/2 teaspoon amchoor (dried mango powder)
- 3 tablespoons fresh cilantro or parsley, chopped
- 1 large tomato, finely chopped
- 1 small onion, finely chopped
- 3 green chilies or jalapeños, seeded and minced
- 6 large white mushrooms, sliced
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- pinch of chat masala (optional)
Instructions:
Rinse the mung beans and soak in several inches of cold water for 4 hours or overnight. Drain and transfer to medium saucepan along with 2 1/2 cups of water, turmeric and salt. Bring to a boil, cover, and simmer over medium-low heat until the beans are tender and the water is absorbed, about 30 minutes. Meanwhile, heat 1 tablespoon of the oil or ghee over medium-high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned. Stir the amchoor and cilantro or parsley into the beans and transfer to a serving dish. Add the tomato, onion and green chilies or jalapeños, and mix gently with a fork. Stir in the mushrooms. In a small sauce pan, heat the remaining oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes, then toss in the asafoetida, ground coriander, cayenne and paprika. Stir and fry for a minute and pour over the dal dish. Serve hot garnished with a sprinkling of chat masala alongside a plate of hot buttered and peppered white rice. Makes 4 - 6 servings |
More mung bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Basic Home -Style ChilaMustard Mung BeansMung Bean PaneerMung Beans with Mixed VegetablesOn the top of the reading stack: cookbooks
Audio Accompaniment:
Steve Roach
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