Spicy Mung Beans

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy flavor, they pair well with a bed of buttered rice. Yet another Indian creation from my vegetarian kitchen that is sure to please those who enjoy intricate spicing.

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.

Spicy Indian Mung Beans

I cup of whole mung beans, rinsed and soaked for at least 1 hour
1 teaspoon of turmeric
1 teaspoon of sea salt
1 inch piece of ginger, peeled and finely chopped
2 hot red or green chilies, seeded and finely chopped
dash of cayenne pepper
dash of fenugreek powder
1 small tomato, finely chopped
1/2 teaspoon of amchoor powder
1/2 teaspoon of sugar
1/2 teaspoon of garam masala
a handful of fresh parsley leaves, chopped

For the tempering:

1 tablespoon of ghee or oil or butter
1/2 teaspoon of asafetida
1 teaspoon of cumin seeds
1 teaspoon of chili powder

Drain the soaked beans and transfer to a medium large pot, along with 3 cups of water and the turmeric, salt, ginger, cayenne, fenugreek powder and chilies. Bring to boil, reduce the heat to medium low and cover and simmer until the beans are tender - roughly 30 - 40 minutes. Add the tomatoes, mango powder, sugar, garam masala and parsley and simmer for another 5 - 10 minutes.

For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the asafetida, 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. Serve hot with rice or Indian flatbreads, such as roti.

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

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 Sauce

2 teaspoons of coriander seeds
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of black peppercorns
1/2 teaspoon of fenugreek seeds
a handful of dried curry leaves or roughly 20 fresh curry leaves
2 inch piece of ginger, peeled and minced
2 - 3 fresh green chilies, seeded and chopped
2 tablespoons of butter or ghee
2 cups of cooked kidney beans (roughly 3/4 cup soaked overnight and cooked)
1 cup of water
2 cups of frozen peas
1 teaspoon of sea salt
1/2 cup of yogurt (I used goat milk yogurt)
1/2 cup of heavy cream
2 teaspoons of chickpea flour

Soak the kidney beans overnight in enough water to cover. Drain, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are buttery soft. Drain and set aside.

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

Heat the butter or ghee in a medium-large pot over medium heat. Add the crushed spice mixture and stir and fry for about 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.

Serves 4-6

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

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and combined with mung beans and tamarind, such 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

1 cup of whole mung beans, rinsed
1/2 teaspoon of turmeric
1 teaspoon of tamarind paste
2 tablespoons of ghee, butter or oil
2 teaspoons of cumin seeds
8 fresh green chilies, seeded and finely chopped
2 cloves of garlic, finely chopped
1 large tomato, finely chopped
1/4 teaspoon of cayenne
1/2 teaspoon of asafetida
1 cup of coconut milk
1 1/2 teaspoons of sea salt
a generous handful of dried curry leaves

Place the beans in a medium/large pot 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 until the beans are tender - roughly 40 minutes.

While the beans are cooking, 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 cook uncovered over medium heat until the dish thickens - roughly 15 minutes. Stir occasionally.

Serves 4 - 5

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

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