The past 10-15 days have been really busy for us and along with that we have been on an emotional roller coaster ride. With tense moments at work and some hard news from friends, we have been riding on wave of emotions ranging from disbelief to stress to restlessness. Hopefully it is all behind us now and we are now looking forward to brighter days ahead of us.
As a result I did not get time to post or write in detail about this recipe. But hopefully this is a self explanatory dish based on the title of Whole Moong Bean.
Here is what one source says about these small green beans. “They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Mung beans are also a good source of dietary fiber. They also contain iron, magnesium, potassium and are a good source of folate.” (Source).
Here are some Indian Mung Bean Recipes that I prepare often:
This sambhar is versatile and goes well with rice, rotis, dosas and idli.
- ¾ cup whole moong bean (soak it overnight)
- 2 medium ripe tomatoes (chopped)
- 1 medium onion
- 5-10 curry leaves
- 3 Tbsps sambhar powder
- ½ size lime tamarind ball
- 2 red chillies
- 1 tsp Jeera seeds
- 1 tsp Mustard seeds
- 2-3 strands of coriander leaves
- Soak the whole moong bean in enough water overnight. If you can let it to sprout even better.
- Soak tamarind in a little warm water and extract juice and keep it aside.
- Pressure cook the whole moong in enough water until it is soft (not mushy). Keep aside.
- Heat 3 tsp of oil in a vessel and add the mustard seeds. After they splutter, add cumin seeds and curry leaves and reduce the heat a bit.
- Next cut the red chillies into 2-3 pieces add to this and fry for a little while.
- Add the diced onions and sauté until they become light brown.
- Add the finely diced tomatoes, salt and let it cook.
- Add about 3 Tbsp of Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
- Add the tamarind juice and mix again.
- Next add the cooked moong, stir well and let it come to a boil. Simmer for the next 10-15 minutes until the flavor has incorporated.
- Check taste and if necessary, add salt, tamarind etc.
This tastes good when it is a bit tangy, so go little extra with the tamarind or tomatoes.
Winner of the Giveaway
Last but not least, I would like to end this post by announcing the winner of the 1 Mix 100 muffins book giveaway. I used random number generator, and picked a random number based on the number of comments. I am glad to announce that the winner is Sandhya. Congratulations! I will contact you soon via email.
Thanks to all who participated and listed their favorite muffins, I really appreciate it.
For folks here in the United States hope you had a wonderful Thanks Giving weekend. We had a relaxing time where in we spent most of the time indoors along with family and friends, thanks in part to the weather. The weather has now changed and we are inching closer to those dreaded cold snowy, winter days.
Like I said we spent most of the days at home, cooking some feel good food, comforting food, apt for cold weather. Luckily we get most (if not all) ingredients that we grew up eating and it is not difficult to re-create the taste in the kitchen. Food is a part and parcel of our lives, be it a celebration or not and it is a wonderful way to bring back memories and re-live those treasured moments.
In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi) At home we love the tempering of onion, garlic and curry leaves and so I have made this ‘Ambat’( curry) that way.
We use Horse Gram (called as Kulith) and raw Jackfruit in our cooking. For people not familiar with raw or young Jackfruit it is a smaller version of ripe jackfruit. It is called as ‘Kadgi/Chakko’ in Konkani and has mild flavor, with unique thick green texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries. We found this in the frozen section at an Indian grocery. You can see how it looks here and some other recipes here and here.
This spicy coconut curry is a delight to have during cold days, the pungent flavor of the chillies along with the sweetness of onions and garlic is sure to drive away those winter blues.
It has been a long time since I have participated in Food related event. But I could not let this go as Lisa’s blog is one of my favorites and being a vegetarian her cooking style is close to my heart. This recipe is my contribution to the event “A celebration of Indian food” at Lisa’s kitchen.
- ¾ cup chopped Unripe Green jackfruit (fresh frozen) [optional or substitute with chopped potato or chopped raw banana or yam]
- ½ cup kulith/ huruli/ Horse Gram (soak it in enough water for 6-8 hours)
- ¾ cup coconut (shredded) [fresh or frozen]
- 4-5 red chillies ( I use byadgi variety) [roast this in 1 tsp of oil]
- Tamarind juice – 2 tablespoon
- Water (as required to make fine paste)
- 4-5 garlic pods (peeled and crushed)
- ¼ cup chopped onions
- 3-4 curry leaves
- 1 Tbsp Oil (coconut or regular vegetable)
- Pressure cook the horse gram in enough water for about 8-10 whistles. (yes, mine takes a long time). Keep aside to cool.
- If using fresh jackfruit then peel the skin and chop it into small pieces. (You can see how it looks here). Boil along with salt till jackfruit gets cooked completely. If using frozen then defrost and heat it in little water for 5 minutes.
- Roast the red chilies in little oil till they are crispy.
- Grind the roasted chillies along with coconut, tamarind to a smooth paste. Add water as required.
- Heat a container and add the paste, salt, add the cooked horse gram along with the water, boiled jackfruit and continue to boil. Simmer on medium for the next 15-20 minutes until the gravy thickens a bit and then switch off.
- In another small pan, heat 1 tbsp of oil and then add the onions until it turns pale and then fry garlic, curry leaves. Add this seasoning to the boiled horse gram curry and mix well.
- Serve hot as a side dish with rice along with Aloo Raita and some pappads.
Be it the stuffed eggplant/brinjal (bharlele vaingan), stuffed capsicum, stuffed karela there is something interesting and special about these recipes. It gives one a feeling that lot of time and effort has been put while making the dish.
Having grown up in a Konkani household, most of the stuffing that I know of is prepared using ground coconut masala. Traditionally stuffed Bhindi is prepared based on this curry, with a thicker version of the masala called ‘Maasaolu’.
Anyway, few weeks ago it was close to the weekend and I had only about a handful of these vegetables waiting to be used. The quantity was not sufficient to make the regular Bhindi Fry and. Added to that I ran out of coconut and so I was forced to look for other options. Few searches later, I narrowed down to this Bharvan Bhindi recipe by Vahchef.
I love this versatile masala, as this does not involve any roasting or grinding. The ingredients are one’s found in the pantry and so do not require the time consuming prep work. You can change the ingredients for the masala as per your taste.
This masala can be used with other vegetables like brinjal, karela/bitter gourd or tindora.
Recipe Source: Adapted from Bharvan Bhindi
- 15-20 fresh tender bhendi/okra/lady’s finger
- 1 cup onion (chopped thin lengthwise)
- Chopped Coriander leaves for garnish
- 4-5 curry leaves
Masala/ Spice powder for stuffing
- 4 Tbsp sambhar powder
- 1 Tbsp dry mango / amchur powder
- ½ tsp fennel seeds powder/saunf (optional)
- Salt to taste
- Red chilli powder (if required)
- 1 Tbsp Besan/gram flour
- Juice of half lemon
Masala paste: In a bowl add all the dry ingredients and mix. Add the lemon juice and water little by little to make a thick paste. Keep aside.
- Now wash the okra and pat them dry with a kitchen towel or paper.
- Cut off the two ends and using the same knife, make a slit lengthwise on one side of the okra, without cutting through it. Do the same procedure with all of them and keep them aside.
- Stuffing: Gently open the slit on a okra, take a spoonful of the masala paste and stuff slowly lengthwise, so that the whole opening is covered. Continue the procedure with remaining okras.
- Take a deep pan/kadhai and heat 2 tbsp oil, and then add the stuffed okras (masala side up) to it one by one. Do not stack over each other.
- On medium flame, cook the okra till the part below turns light brown and then flip it over until it turns brown evenly.
- Add the slit onions, curry leaves and continue to cook for a while stirring in between.
- Add the chopped coriander leaves and stir again.
- Serve hot with Rotis or Daal-yogurt rice.