I have a weakness when it comes to cookbooks. Not only do I own a bookshelf worth of cookbooks, I am continually taking note of interesting recipes I find on the internet and I often borrow cookbooks from the library. Recently, I borrowed a copy of From Bengal To Punjab by Smita Chandra. Although the book is not restricted to vegetarian recipes, it does contain some interesting and unique vegetarian friendly recipes, such as these mung beans with cottage cheese (moong dal paneerwali).
As usual, I've adapted the recipe somewhat to suit my tastes. In particular, I used whole mung beans and added the onions earlier, rather than browning them at the end to use as a garnish. Feel free to use mashed paneer cheese in place of the cottage cheese, although I think the use of dry-pressed or dry-curd cottage cheese in this case lends a fantastic creaminess to the dish. I served this with mushroom methi curry and masmati onion rice, but it could just as easily be served with any grain dish, along with a vegetable dish of your choice. The author of the cookbook suggests mashing the beans along with some cooked potatoes and frying the mixture into croquettes, or using as a stuffing for tomatoes. Sounds good to me!
|Mung Beans with Cottage Cheese (Moong Dal Paneerwali)|
|Recipe by Lisa Turner|
Adapted from From Bengal To Punjab
Published on September 8, 2007
Simple, creamy and flavorful spiced mung bean curry with dry-pressed cottage cheese
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