Curried Cabbage With Whole Mung Beans Food

CURRIED CABBAGE WITH WHOLE MUNG BEANS

Steps:

• To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour). Drain and set aside. This step can be done in advance.
• Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
• Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
• Add the cooked beans, salt, lemon juice and honey.

CURRIED MUNG BEANS WITH RHUBARB AND YAMS

Steps:

• Cover the mung beans with water in a deep pot.
• Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
• Remove from the heat and drain thoroughly.
• Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
• Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
• Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
• Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
• Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
• Serve with the brown rice and chutney.

INDIAN STYLE MUNG BEANS

Steps:

• Wash and soak the mung beans overnight.
• Rinse and drain and then place in a pot with enough water to cover them.
• Bring to boil and then simmer for 45 minutes.
• Heat the oil in a pan and add the tumeric, cumin and coriander and fry until they turn brown.
• Add the mustard.
• Add onion, mushrooms and tomato and cook for 5 minues.
• Add the mixture to the mung beans and cook for 15-20 minutes.

CURRIED CABBAGE AND CARROTS

Steps:

• In large skillet over medium heat, sauté minced onion in butter until translucent.
• Add shredded cabbage and continually toss for several minutes to partially cook.
• Sprinkle curry powder and white pepper over the cabbage and mix well.
• Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
• Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

SWEET & SOUR SPROUTED MUNG BEANS

Steps:

• Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
• Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
• In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and sauté 1 minute. Now add the onions, and sauté until lightly brown.
• Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
• Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).