Curried Cabbage with Tender Whole Mung Beans (recipe)

[Guest guest]

My mung beans broke down, but this was still good. Had with the baby

potatoes I just sent.

 

Laura

 

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Curried Cabbage with Tender Whole Mung Beans (Bandhgobhi Moong Tarkari)

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup whole green mung beans -- sorted and cleaned

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

2 hot green chilies -- seeded and sliced

lengthwise into slivers

1 inch piece fresh ginger root -- scraped and cut into

thin julienne

5 tablespoons vegetable oil

1/4 teaspoon yellow asafetida powder (hing)

10 curry leaves or 1 bay leaf

1 small green cabbage -- trimmed, cored, and finely

shredded

1 teaspoon turmeric

1 tablespoon ground coriander

1 teaspoon salt

2 teaspoons lemon juice

1 teaspoon maple syrup

 

To quick-cook the mung beans, wash well, then drop them into 2 quarts

of boiling water. Simmer over low heat for 2 minutes. Remove the pan

from the heat, cover and set aside for 1 hour. Bring the water to a

boil again and simmer for up to 1 hour or until just tender but not

broken down. Drain the beans and set aside.

 

Combine the cumin seeds, black mustard seeds, green chilies and ginger

in a small dish. Heat the oil in a wok or large, heavy casserole over

moderately high heat. When hot, drop in the spice-seed mixture and fry

until the mustard seeds begin to sputter and pop. Immediately drop in

the asafetida, curry leaves or bay leaf, cabbage, turmeric and

coriander and cook, stirring frequently, for 10-20 minutes or until the

cabbage is wilted, browned and crisp, or quite tender. The cooking time

will depend on the size of your pan, the quantity of cabbage, heat

intensity and the preferred degree of doneness.

 

in the last few minutes, add the beans, salt, lemon juice and

sweetener. Serve piping hot or at room temperature.

 

Recipe By :Yamuna Devi

Source: " Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking "

Copyright: " 1987 "