Dry Cooked Mung Beans

Indian cooks are in for a treat if you obtain a copy of 1000 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
Adapted from 1000 Indian Recipes by Neelam Batra

1 cup of whole mung beans, rinsed and soaked in water for 2 - 3 hours
2 1/2 cups of water
1/2 teaspoon of turmeric
sea salt to taste
a generous 1/2 teaspoon of mango powder (amchoor)
3 tablespoons of fresh cilantro or parsley, finely chopped
1 large tomato, finely chopped
1 small onion, finely chopped
3 green chilies or jalapenos, seeded and minced
6 mushrooms, sliced
2 tablespoons of oil or ghee
1 teaspoon of cumin seeds
1/2 teaspoon of asafoetida
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
chat masala, if desired

Soak the mung beans for two to three hours in enough water to cover. Drain and transfer to heavy medium sized pan along with 2 1/2 cups of water, turmeric and sea salt. Bring to a boil, cover and simmer over medium low heat until the dal is tender and the water is absorbed. This will take roughly 30 minutes, depending on how fresh your legumes are.

While the beans are cooking, heat a few teaspoons of oil over medium high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned.

Now mix in the mango powder and cilantro into the dal and transfer to a serving dish. Add the tomato, onion and green chilies and mix gently with a fork. Stir in the mushrooms.

In a small sauce pan, heat a few teaspoons of oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes and add the ground coriander, cayenne and asafoetida. Stir and fry for a minute and pour over the dal dish.

Yields 4 - 6 servings. Serve with a bed of buttered and peppered rice.

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