Cabbage, Green peas and or Sprouted Mung Bean Curry
Jonathan arrived back from India this morning with a suitcase full of suprises which my dear friend, Mary had organised for him. It was wonderful as my whole kitchen oozed with the smells of India. With him, arrived an amazing cookbook written by Sandhya. Any Western staying in Mysore for long periods are very familiar with this amazing lady who opens up her home and kitchen to prepare, cook and serve delicious, home-cooked, non-spicy meals to Western students. Whenever you arrive for lunch at Sandhya’s place, there is always an accumulating pile of sandals at the front door. Inside you would take retreat in the peaceful calmness of her house and the smells of the most delicious food cooking. Sandhya and her girls would be dressed in their beautiful, bright saris, busy making chaptis and carrying bowls of freshly made steaming curries, palayas and chutneys to the tables all with big, beautiful smiles on their faces. The food is always exceptionally delicious. To finally have a book of my favourite recipes is like having a little bit of India and a little bit of Sandhya right here in my kitchen.
If you would like to take a look at the website or to order a book, visit http://www.mysorestylecooking.com
I spent the whole day saturating myself in reading through and marking all the recipes I am going to make. Just what I needed to be, inspired again in the kitchen. This is what I made today. I used mung beans which I soaked, but did not sprout, as I was too impatient to try this first recipe. The cooking time was slightly longer because of this and I added the cabbage and ground paste ingredients after I had simmered the mung beans for 20 minutes. I also added a handful of frozen peas. I only used half a chilli and it gave the dish just a hint of spice. Perfect!! If you don’t have the urad and chana dahl, you can easily omit them. I have written the recipe how it appears in the book.
Cabbage, green peas or sprouted mung bean curry
250g green peas or mung bean sprouts (or a combination of both)
500g cabbage, chopped
salt to taste
Ingredients for ground paste
1 green chilli
1 cup coconut, grated
1/4 tsp, turmeric powder
1 inch piece ginger root, grated
1 tblsp coriander leaves, chopped
2 tblsp oil/ghee
1 tblsp black mustard seeds
1 tbsp urad dahl (the split white one~)
1 tbsp black gram dhal (skinned and split yellow dahl~)
8 curry leaves
1 pinch asafetida
Grind the five ingredients for the ground paste until smooth. Set aside.
To prepare the tempering, heat the oil in a heavy bottomed pot over low heat and add the black mustard seeds. When they start to splutter, add the urad dahl and the chana dahl. When it turns golden brown, add the curry leaves and asafetida. Remove from heat and set aside.
Add the green peas or mung bean sprouts and fry for a few seconds, then add the chopped cabbage and ground paste and fry for a few more seconds. Add the water and salt to taste. Bring to boil and mix well. Then lower the heat, cover with the lid and cook for 10 minutes, or until the cabbage becomes soft and the gravy has thickened.
I served this with brown rice and a green salad, crumbled with feta cheese. I took two sweet potatoes and cut them into small cubes, drizzled them with oil, sprinkled with cumin and cayenne pepper and baked them until soft and then added to the salad when cool. So delicious!!! The sweet potato cubes go especially well and form the perfect marriage with the greenness of the curry.
Goodness shared from Stacey