Fenugreek Leaf Dosa

Really, I can't get enough of dosas, otherwise known as Indian crepes or crispy savory pancakes and easily confused with the names of other Indian pancakes whose names that I have trouble keeping track of. Depending on the region and various cuisines of India, references to these delights vary, but essentially the common aspect of these fried flatbreads is that the batter typically consists of fermented legumes and often rice. A staple in South India, these are easy to prepare but, yes, a bit time consuming if you make just one at a time. A tip is to heat two pans with some oil so that you aren't standing in the kitchen for too long.

I also can't get enough of using fenugreek leaves, also known as methi, as a seasoning. Dried fenugreek leaves are easily available in any Indian or Asian grocer. Perfect with chutney or any other spicy sauce, these fenugreek leaf dosas can be enjoyed for breakfast, brunch, lunch, dinner or snacking anytime your tummy wants something that is good for you.

Fenugreek Leaf Pancake (Methi Dosa)

Recipe by Lisa Turner Cuisine: Indian Published on June 3, 2012 Fragrant Indian pancakes seasoned with coconut, spices and dried fenugreek leaves Print this recipe Ingredients: 1/2 cup basmati rice 1 cup split mung beans 1/2 cup dried unsweetened coconut 3 - 5 dried whole red chillies 1 tablespoon tamarind paste (remove any seeds) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne a good few handfuls of dried fenugreek leaves (methi) sea salt to taste 1 1/2 cups of water sesame oil for frying Instructions: Thoroughly rinse the rice and split mung beans and soak overnight in enough water to cover. Drain and transfer to a food processor. Add the coconut, chilies, tamarind, spices, fenugreek leaves and salt. Process, gradually adding the water until you have a batter that is of pouring consistency. Cover the mixture with a clean dishcloth and let stand for a few hours. Heat a teaspoon or so of oil in a non-stick frying pan over medium heat. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, and cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Serve warm with a spicy chutney or sauce. Reheat leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes about 10 – 12 pancakes

More Indian flatbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes
Makki Di Roti (Griddle Cooked Corn Bread)
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: The Roots

Spicy Mixed Dal

Don't be intimidated by the long list of ingredients for this dish. It really is easy to prepare. Creamy and spicy and a great recipe to go along with some buttered rice with some freshly cracked black pepper. I think my vegan readers would enjoy this, sans the ghee. The mixture of dal and spices surely makes for one healthy meal. I drafted this dish on a anxious day trying to figure out what to make for dinner. Well, anxiety is not always bad when you get results like this. I also recommend serving with some Indian crepes or pancakes.

Spicy Mixed Dal

Recipe by Lisa Turner Cuisine: Indian Published on May 25, 2012 A simple creamy and spicy mixed dal curry great for serving on hot fresh cooked rice or Indian flatbreads Print this recipe Ingredients: 1 cup red lentils 1/2 cup split mung dal 1/2 cup channa dal or yellow split peas 1 tablespoon urad dal 1 teaspoon turmeric 1 tablespoon ghee or sesame oil 1 teaspoon black mustard seeds generous handful of dried curry leaves 1/2 teaspoon asafetida 1 medium tomato, finely chopped 1 teaspoon amchoor (dried mango) powder 1 1/2 teaspoons sea salt fresh parsley, chopped, for garnish Paste: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 5 whole dried red chilies, broken into pieces 3-inch piece cinnamon stick, broken into pieces 5 black peppercorns 3 whole cloves 1-inch piece fresh ginger, chopped 1/2 teaspoon cayenne Instructions: Rinse the dal and soak in enough water to cover for at least 1 hour. Drain and transfer to a large pot, along with 5 cups of water and the turmeric. Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes until the dal is creamy. Remove from heat and set aside. Meanwhile, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) combine all of the ingredients for the paste along with some water. Process until you have a fairly thick paste. Set aside. Heat the ghee or oil in a skillet over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the the curry leaves and asafetida, Stir for a minute and add the prepared paste. Stir and fry for five minutes. Now add the tomato and amchoor powder and a bit of water. Simmer until the mixture is thickened. Add the paste and spice mixture as well as the salt to the cooked dals and simmer until the mixture is thickened and the flavours are blended. Add more water if necessary to achieve your desired consistency. Garnish with fresh parsley and serve hot along with rice or Indian flatbreads. Makes 6 servings

More dal dishes from Lisa's Vegetarian Kitchen:
Bitter Melon (Bitter Gourd) Sambar
Creamy Mung Dal Curry
Mung Bean and Tamarind Dal
Tarka Dal

On the top of the reading stack: The Landlady by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Certainly a treasure for serious cooks, and novices too, Plenty by Yotam Ottolenghi is a must have for vegetarians. Inspiration in abundance, and the photos will have you wanting food right away. I can't recommend this book highly enough. If you are looking for nourishing dishes with a flare, this is surely a valuable resource to consult.

The addition of mung bean sprouts made in your own kitchen really fills out this meal. I did a bit of research, and I found this post rather helpful. My method was to rinse and soak the mung beans overnight. Then I transfered the beans to a stainer, covered with plastic wrap, placed over a bowl, and put them in a cool place on my cupboard. I washed the with cold water every 8 to 12 hours, being careful not to shake up the beans, and replaced the plastic wrap. I repeated this for 4 days and ended up with tender, plump and delicious home-sprouted mung beans ready to eat.

Raw vegetables and herbs are such a treat and pair so well with these fried pancakes. The sauce is simply divine. And yes, mushrooms too. I shared with friends but I was tempted to be greedy and eat these all myself.

I am sharing this with Jac's Bookmarked Recipes, an event started by Ruth's Kitchen Experiments. I am also submitting this to May's My Legume Love Affair, a truly popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Priya of Mharo Rajasthan's Recipes. We can never have enough delicious recipes including a healthy dose of legumes.

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Vietnamese Published on May 2, 2012 An astonishingly delicious light savory Vietnamese pancake stuffed with raw vegetables, herbs and mushrooms, and served drizzled with a fragrant spicy light sauce — Bánh Xèo (literally "sizzling cake") is an extraordinary dinner to serve special guests Print this recipe Pancakes: 1 1/3 cups brown rice flour 1 egg, beaten 1/2 teaspoon sea salt 1 teaspoon turmeric pinch of cayenne 1 fresh green chili, seeded and minced 1 3/4 cups of coconut milk + water if needed sesame oil for frying Sauce: juice from 2 limes 1 1/2 tablespoons toasted sesame oil 1/2 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon tamari sauce 1-inch piece fresh ginger, grated 1 clove garlic, crushed 2 fresh red chilies, seeded and minced 1/2 teaspoon sea salt Filling: 1 large carrot, scrubbed and grated 1 medium daikon radish, scrubbed and grated 4 green onions, washed and cut on an angle 2 fresh green chilies, seeded and sliced into small strips 1 1/2 cups snow peas, sliced into small strips 1 cup fresh parsley or cilantro, roughly chopped 2/3 cup fresh basil leaves, roughly chopped 1/4 cup fresh mint leaves, trimmed and roughly chopped 1 cup mung bean sprouts (see note below) 1 cup enoki mushrooms, trimmed Instructions: Begin by preparing the pancake batter. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency. Add a little water if necessary. Cover and set aside while you prepare the rest of the food. Now prepare the sauce. Whisk together all of the ingredients and set aside. For the filling, combine the carrot, radish, green onions, green chilies and snow peas. Put the herbs in another bowl and have your sprouts ready along with the mushrooms. Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side. Transfer to a plate and keep warm in a 150° oven while you finish the rest of the pancakes — you should finish with 4 to 6 pancakes. To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake. Sprinkle some sauce over top and fold the pancake. Drizzle with more sauce and there you go. Makes 6 servings Note on making mung bean sprouts at home: Rinse mung beans and soak overnight in water. Drain and transfer to a strainer, cover with plastic wrap, and place over a bowl. Store in a cool place and rinse every 8 to 12 hours with cold water for 4 days, replacing the plastic wrap after every rinse. Rise gently without shaking the beans. You may also want to line the strainer with cheese cloth.

More Asian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Vegetarian Miso Soup
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: cookbooks

Audio Accompaniment: Harold Budd and Brian Eno - Ambient 2: The Plateaux of Mirrors

Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya

Palya, also known as Poriyal, are dry curries that are a very popular addition to South Indian meals. Fresh, with a subtle blend of flavors, this wholesome dish is certainly one that I would recommend to grace your dinner table. Traditionally, a full course South Indian meal starts with a sambar, followed by a rasam, along with a side dish or two such as this one and rice and perhaps a flatbread.

Bursting with a fine balance of flavor, I've adapted this rather unique dish from Mysore Style Cooking: The Secret Recipes of Mysore, India by V. Sandlhya. I have written about this beautifully illustrated and lovely cookbook before and it truly is a treasure. Strictly vegetarian and inspired by her families well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. All of the recipes are "Ayurvedically correct" featuring creations from the Mysore region. Designed to encourage peace of mind, good health and spiritual progress, those who want simple but nourishing ideas for South Indian dishes will certainly want to get this book. A wide range of recipes for legumes, grains, vegetables, chutneys, breads and sweets are offered up along with helpful introductions and meal suggestions.

This is my submission to My Legume Love Affair, a popular monthly event started by lovely Susan of the Well Seasoned Cook and hosted this month by the creator. Be sure to send off your offerings to Susan.

Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya

Recipe by Lisa Turner Adapted from Mysore Style Cooking: The Secret Recipes of Mysore, India Cuisine: Indian Published on April 11, 2012 A dry and lightly-spiced fresh-tasting dal and vegetable curry from south India Print this recipe Palya: 5 tablespoons dried whole mung beans, rinsed 5 tablespoons toor dal, rinsed 5 cups water 8 oz green beans, trimmed and chopped 1 bunch fresh dill, finely chopped sea salt to taste Tempering: 1 1/2 tablespoons sesame oil 1 teaspoon black mustard seeds 3 dried red chilies, broken into pieces 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 - 1/2 teaspoon asafoetida generous handful dried curry leaves 3 tablespoons grated coconut Instructions: In a large saucepan, add the water, mung beans and toor dal. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are softened, about 20 - 30 minutes. Now add the green beans, dill and sea salt. Stir and continue to cook for another 5 minutes or so, taking care not to overcook the green beans. They should still have a bit of crunch to them. Drain the beans, set aside, and reserve the cooking water. The cooking water can be used as a broth in other dishes. For the tempering, heat the oil in the same pan over medium heat. When hot, add the mustard seeds. Stir and fry until they begin to turn grey and splutter and pop. Now add the chilies, cumin, turmeric, cayenne, asafoetida, curry leaves and coconut. Stir for another minute and then add the cooked beans and vegetables. Stir and fry for another few minutes and serve hot. Makes 4 servings

More South Indian dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Beetroot Palya
Cabbage Poriyal
Spicy Lentil Rasam
Mung Bean and Tamarind Dal

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Audio Accompaniment: "Air Structures" by Brian Eno and Robert Fripp

Mixed Bean Indian Stew

Legumes are an important source of proteins for vegetarians, especially when combined or served alongside with grains, and give the body that needed boost of fibre. It is a shame that so many vegetarians and vegans rely on unfermented soy products and pasta. If you miss hotdogs and burgers, well maybe you should keep on eating the real thing instead of buying the processed alternatives that sort of taste like meat but pretty much contain only empty calories and additives. Not that wieners and greasy burgers are a good choice to include in your diet in the first place. Pasta is a good source of complex carbohydrates, but it should not be the mainstay of your diet either. We need to eat a variety of foods, including not only beans and grains, but fruits and vegetables as well. On my blog you will find lots of Indian vegetarian recipes that will nourish you and satisfy your palate. I am a versatile cook, and even if you don't enjoy Indian food there are plenty of other recipes that can grace your table.

This Indian-style stew contains a variety of legumes and, served along with rice or any Indian flatbread, is most satisfying indeed. I like my Indian dishes hot, and if you do too you may want to add a wee bit of fire paste to the pot near the end of the cooking time. Serve with some yogurt to temper the heat if desired.

This is my contribution to this month's No Croutons Required. To celebrate my birthday month, I am asking for spicy soups or salads along with menu suggestions. I will accept entries until the 20th of this month.

Mixed Bean Indian Stew

Recipe by Lisa Turner Cuisine: Indian Published on March 16, 2012 A rich, dark and earthy, and filling spicy curry using a mix of beans for a contrast of tastes and textures Print this recipe Beans/Dals: 1/4 cup dried black chickpeas 1/4 cup dried yellow chickpeas 1/4 cup dried red kidney beans 1/4 cup dried whole mung beans 1/4 cup dried split skinless urad dal Paste: 1 small onion, chopped 1 clove garlic, minced 1-inch piece fresh ginger, peeled and chopped 1 jalapeño, seeded and chopped 8 - 10 whole cloves 6 - 8 dried whole red chilies 6-inch cinnamon stick, broken into pieces 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne Sauce: 2 tablespoons ghee, butter or oil 1 small tomato, seeded and finely chopped handful of dried curry leaves 1/4 teaspoon asafoetida 2 teaspoons sea salt 1/2 cup coconut milk Garnish: 2 tablespoons fresh parsley or coriander, chopped Instructions: Rinse the beans well and soak overnight with enough water to cover. Drain and transfer to a large pot along with 3 1/4 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the beans are tender, about 1 hour. In a blender (I used my magic bullet), combine the onion, garlic, ginger, jalapeño, cloves, dried chilies, cinnamon, turmeric, cumin and cayenne. Blend until you have a smooth paste. In a medium-sized skillet or saucepan, heat the ghee (or butter or oil) over medium heat. When hot, add the paste to the pan and stir and fry for 5 minutes. Now add the tomato, curry leaves, asafoetida and salt. Cook for another 8 - 10 minutes, stirring often. Add the cooked sauce to the beans, along with the coconut milk and simmer for another 20 minutes, adding more water if necessary to reach your desired consistency. Garnish with parsley or coriander and serve hot. Makes 6 - 8 servings

More Indian legume recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Dal Kootu
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: cookbooks

Audio Accompaniment: Mutek stuff

Spicy Mung Beans with Chilies and Fresh Lime Juice

This dish is creamy, tart, nourishing, warming and just plain delicious. Raghavan Iyer's 660 Curries is certainly a gift for Indian cooks. All of the recipes are easy to adapt to suit your preferences and a joy to prepare. Informative, succulent, opulent, assertive and wholesome, this cookbook is a staple in my kitchen.

I adapted the recipe from his Tart Moth Beans with Lime Juice. I did not have any moth beans, so I used mung beans instead. Moth beans are readily available at your local Indian grocer and though my legume supply is practically bursting out of the cupboard shelf, I am eager to try this new-to-me legume. Mr. Iyer describes them as "light brown oval beans, firm and stonelike, similar in shape to green mung beans." A raw version was used to feed cattle in Texas, but us peeps prefer to simmer them until they are tender.

I am submitting this to Vanilla Clouds and Lemon Drops. Lyndsey has launched a new event featuring chilies and the theme this month for the Sweet Heat Challenge is soups that include chilies. How could I resist submitting a recipe?

Spicy Mung Beans with Chilies and Fresh Lime Juice

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on November 3, 2011 A tart, creamy, nourishing and warming simple mung bean curry — just plain delicious Print this recipe Ingredients: 1 cup whole mung beans, soaked for a few hours, or overnight in enough water to cover 2 tablespoons ghee, butter or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece ginger, peeled and finely chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground coriander 1/2 teaspoon paprika dash of asafoetida 2 - 3 tablespoons fresh coriander or parsley, finely chopped 1 1/2 teaspoons sea salt generous handful of dried curry leaves 3 - 4 fresh red cayenne or green chilies, seeded and finely chopped juice of 1 fresh lime Instructions: Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and transfer to a medium-large heavy bottomed pot along with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender, roughly 40 minutes. While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafoetida. Stir and fry for another minute. Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice. Makes 4 - 6 servings

More mung bean dishes from Lisa's Vegetarian blog:
Mung Beans with Mixed Vegetables
Spicy Mung Beans
Mung Tamarind Dal
Mussoorie Mung Beans and Winter Vegetables

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Underworld

Dry-Cooked Mung Beans with Mushrooms

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 Chila
Mustard Mung Beans
Mung Bean Paneer
Mung Beans with Mixed Vegetables

On the top of the reading stack: cookbooks

Audio Accompaniment: Steve Roach

Spicy Mung Beans

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy and slighty sweet flavor, they pair well with a bed of buttered rice. This is yet another Indian creation from my vegetarian kitchen that is both simple and sure to please those who enjoy intricate spicing.

The warm weather means I can enjoy some meals outside with my husband as the cat looks outside as we eat. Poor puss — he is not allowed to go outdoors, but he is well-fed and comfy inside nonetheless.

Spicy Mung Beans

Recipe by Lisa Turner Cuisine: Indian Published on August 28, 2011 A simple, spicy and zest mung bean curry that's delicious served with rice or fresh cooked Indian flatbreads Print this recipe Ingredients: I cup dried whole mung beans 1 teaspoon turmeric 1 teaspoon sea salt 1-inch piece fresh ginger, minced 2 fresh red or green chilies, seeded and finely chopped dash of cayenne dash of ground fenugreek 1 small tomato, finely chopped 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon sugar 1/2 teaspoon garam masala handful of fresh parsley leaves, chopped Tempering: 1 tablespoon ghee, oil or butter 1/2 teaspoon asafoetida 1 teaspoon cumin seeds 1 teaspoon chili powder Instructions: Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse the beans. Transfer the beans to a medium saucepan and add 3 cups of water as well as the turmeric, salt, ginger, cayenne, ground fenugreek and chilies. Bring to boil, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Add the tomatoes, amchoor powder, sugar, garam masala and parsley, and simmer for another 5 - 10 minutes. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the asafoetida, cumin seeds and chili powder. Stir and fry for a minute or so. Add to the cooked mung beans, cover, and let sit for 5 minutes. Remove from heat and serve hot with rice or Indian flatbreads such as roti. Makes 4 - 6 servings

More Mung Bean Recipes from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Creamy Mung Dal Curry
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Vic Chesnutt

Creamy Mung Beans with Coconut Milk

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and, combined with mung beans and tamarind, this is a delightful and simple dinner that goes so well with jasmine or basmati rice. Spicy indeed, but cut down on the chilies if you prefer less heat. The addition of coconut milk does help temper the spices and chilies though.

Creamy Mung Beans with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on August 14, 2011 Spicy mung beans simmered in a tamarind, tomato and coconut milk curry Print this recipe Ingredients: 1 cup dried whole mung beans 1/2 teaspoon turmeric 1 teaspoon tamarind paste 2 tablespoons ghee, butter or oil 2 teaspoons cumin seeds 8 fresh green chilies, seeded and finely chopped 2 cloves garlic, finely chopped 1 large tomato, finely chopped 1/4 teaspoon cayenne 1/2 teaspoon asafetida 1 cup coconut milk 1 1/2 teaspoons sea salt generous handful of dried curry leaves Instructions: Rinse the beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, place medium saucepan, and cover with 3 cups of water. Bring to a boil, stir in the turmeric and tamarind, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a few minutes. Now add the chilies and garlic and stir and fry for another few minutes. Add the coconut milk to the pan, along with the tomato, asafetida, cayenne, curry leaves and salt. Cook until the mixture begins to thicken up, stirring occasionally. Transfer the sauce to the cooked mung beans and simmer uncovered over medium heat until the dish thickens, about 15 minutes, stirring occasionally. Makes 4 - 6 servings

More mung bean dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Mung Beans with Paneer Cheese
Indian Sour Mung Bean Soup
Spicy Mung Bean Soup with Coconut Milk
Mung Bean and Tamarind Dal

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Beef Terminal

Mustard Mung Beans

Craving a whole mung bean dish to go along with some homemade rotis, I adapted this recipe from my trusty copy of 660 Curries by Raghavan Iyer. The original recipe called for lentils, but I changed it up and in addition to adding more spice, also added some Dijon mustard to compliment the mustard seeds. Served along with basmati rice, this is a most fulfilling meal.

This is my submission to lovely Susan's long running legume event. She is celebrating the 4th year of this most valued source of legume recipes. Such a special friend and a talented lady.

Mustard-Flavored Mung Beans

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on July 8, 2011 A dry and flavorful simple mung bean curry seasoned with spices and Dijon mustard Print this recipe Ingredients: 1 cup dried whole mung beans 2 tablespoons ghee or a mixture of butter and oil 1 teaspoon black mustard seeds 2 teaspoons cumin seeds 2 fresh green chilies, finely chopped 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon asafoetida 1 teaspoon sea salt 1 large tomato, finely chopped 1 teaspoon Dijon mustard 2 teaspoons brown sugar or jaggery generous handful of fresh coriander, chopped Instructions: Rinse the beans and place in a large saucepan. Cover with 3 1/2 cups of water and soak for 6 hours or overnight. Bring to a boil, reduce the heat to medium, and simmer, uncovered, stirring occasionally, until the beans are tender, about 40 minutes to 1 hour. Meanwhile, heat the ghee or butter and oil in a saucepan over medium heat. When hot, add the mustard seeds and cook until the turn grey and begin to sputter and pop. Add the cumin seeds, stir for a minute, and then add the spices and salt, and stir for another minute. Now add the tomatoes, Dijon mustard, sugar and coriander, and simmer 5 minutes to thicken the curry. Add the tomato and spice blend to the tender mung beans. Cover and simmer for 10 minutes to let the flavors mingle. Add more water to reach your desired consistency if necessary. Makes 4 - 6 servings

More mung bean recipes from Lisa's Vegetarian Kitchen:
Indian Sour Mung Bean Soup
Creamy Mung Dal Curry
Mung Beans with Vegetables
Mung Bean Paneer

On the top of the reading stack: The National Post

Audio Accompaniment: Marsen Jules