Spicy Mung Beans


Visit the Indian Food Glossary for information on the ingredients in this recipe
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.

Spicy Mung Beans

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 BeansSpicy Mung Beans
Recipe by
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

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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
Spicy Mung Beans

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

Kidney Beans with Green Peas and a Creamy Yogurt Sauce


Visit the Indian Food Glossary for information on the ingredients in this recipe
Kidney Beans with Green Peas and a Creamy Yogurt Sauce
Considering I have so many cookbooks and bookmarked recipes from other bloggers, it's rather perplexing to think that sometimes I don't know what to make for dinner. When this happens, I often find myself turning to Raghavan Iyer's excellent 660 Curries. My regular readers will know that I have raved about this book before, so I will simply share this adapted version without further ado.

Kidney Beans with Green Peas and a Creamy Yogurt SauceKidney Beans with Green Peas and a Creamy Yogurt Sauce
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on August 23, 2011

A rich, earthy and flavorful spice red kidney bean curry with yogurt and sweet green peas

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Ingredients:
  • 3/4 cup dried red kidney beans
  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fenugreek seeds
  • a handful of dried or fresh curry leaves
  • 2-inch piece fresh ginger, minced
  • 2 - 3 fresh green chilies, seeded and chopped
  • 2 tablespoons butter or ghee
  • 1 cup water
  • 2 cups frozen peas
  • 1 teaspoon sea salt
  • 1/2 cup yogurt
  • 1/2 cup heavy cream
  • 2 teaspoons chickpea flour
Instructions:
  • Rinse the beans and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside.

  • Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle.

  • Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered.

  • Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours.

Makes 4 - 6 servings
Kidney Beans with Green Peas and a Creamy Yogurt Sauce
More Kidney Bean Curries from Lisa's Vegetarian Kitchen:
Spicy Kidney Beans with Tomato and Yogurt Sauce
Kidney Beans in a Slowly Simmered Tomato Sauce
Curried Red Kidney Beans with Paneer Cheese
Mint and Potato Rajma

Creamy Mung Beans with Coconut Milk


Visit the Indian Food Glossary for information on the ingredients in this recipe
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

Creamy Mung Beans with Coconut MilkCreamy Mung Beans with Coconut Milk
Recipe by
Cuisine: Indian
Published on August 14, 2011

Spicy mung beans simmered in a tamarind, tomato and coconut milk curry

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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
Creamy Mung Beans with Coconut Milk

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

Indian Mustard Seed and Yogurt Pullao


Visit the Indian Food Glossary for information on the ingredients in this recipe
As much as I enjoy rice with some butter, a bit of sea salt and some freshly cracked black pepper, it is fun to dress up this staple grain. I adapted this recipe from Silk Road Cooking, which has become my favorite cookbook lately.

This creamy and flavorful rice is an ideal accompaniment to a hearty vegetable soup. So nourishing, and a treat anytime of year. A good biscuit or scone just makes the meal all the more fulfilling. I used some grainy dijon mustard in this dish and all of my guests were most pleased and were asking for seconds. I so like to serve my close friends a good meal.

Indian Mustard Seed and Yogurt Pullao

4 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 inch piece of ginger, peeled and finely chopped
2 cloves of garlic, minced
2 hot green chilies, seeded and finely chopped
1 teaspoon of Dijon mustard
1/2 teaspoon of cayenne
pinch of saffron
1 cup of basmati rice
1 teaspoon of sea salt
2 cups of water
1 cup of yogurt, beaten
1 cup of fresh parsley, chopped


Rinse the rice well in a strainer. Transfer to a bowl and cover with water and let sit for at least 30 - 60 minutes. Drain and air dry for another 20 minutes.

In a medium pot, heat 2 tablespoons of the ghee or butter over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Add the ginger, garlic, chilies, Dijon mustard, cayenne and saffron to the pot and stir and fry for another minute or two. Remove the mixture and transfer to a small bowl.

In the same pot, heat the remaining 2 tablespoons of ghee or butter, add the rice and salt and stir for 30 seconds. Pour in the water and stir. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed - roughly 15 - 20 minutes.

Remove the rice from the heat, sprinkle with the fried spices, and swirl the yogurt over top and add the parsley to the pot. Cover and let sit for 15 minutes. Fluff the rice with a fork before serving.

Serves 4

More rice recipes from Lisa's Kitchen:
Indian Lemon Brown Rice
Black Mustard Seed Rice
Tamarind Rice
Rice Pongal

On the top of the reading stack: short story anthology

Audio Accompaniment: sweet country silence