A funny thing happened this year in southwestern Ontario a few weeks ago when winter disappeared suddenly into a blazing torrent of glorious summer weather that had everyone outside all of a sudden to clean up their yards and plant their flowers. Inside, it had me thinking of using up my winter vegetables to bid farewell to that miserable season, which led me to this unusual recipe from Yamuna Devi's Vegetarian Table which is probably the first instance of parsnips being used in an Indian dish that I can recall. As it turns out, the winter vegetables ended up being entirely appropriate anyways as the fake summer has just collapsed into unseasonably cold and wet weather again.
Named after the famous hill station at the feet of the Indian Himalayas, the deep earthy flavors and textures of mung beans combined with root vegetables in this dinner make it extraordinarily filling and nourishing for any cool time of year. This version improves on Yamuna Devi's, if I may be so bold, by incorporating the stems of red chard — the sweetest and crunchiest part of the vegetable — as well as the leaves, and by frying the potatoes slightly after boiling to give them a bit of extra sturdiness and crunch. The gingered tomato sauce that's used to season the beans can easily be made a day ahead to save yourself time, with the added bonus that you'll end up with plenty of leftover sauce to serve over pasta for a delicious and easy dinner the next day.
|Mussoorie Mung Beans and Winter Vegetables|
|Recipe by Lisa Turner|
Adapted from Vegetarian Table: India
Published on May 1, 2008
Simple, colorful and nourishing, this hearty northern Indian style bean and vegetable dish has hardly any spice but is packed with the rich flavors of fall vegetables