mung beans with tofu & tomatoes

30th June 2009

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This dish was first made by our dear Amin, who was with us for 7 years before she went back to her home country.  She was very inspiring to have in the kitchen as she would invent and whip up a dish in a matter of minutes.  Usually, it was very difficult to obtain recipes from her, as she would always forget an extremely vital ingredient that usually would make or break the recipe.  Thanks, Amin for all your wonderful recipes and taking care of us!

If I am organised in the mornings and already decide what to cook that evening,  I soak the dal or beans during the day to use that evening.  This makes the cooking time much less and make them easier to digest.

mung beans with tofu & tomatoes

Preparation – 40 minutes

Serves 2

ingredients

½ cup green whole mung beans

3 cups water (add more if needed)

½ tsp turmeric

½ tsp ghee

½ cup tofu cubes (1 cm)

1 or 2 Tbsp ghee/oil

3 small roma tomatoes, chopped

1 heaped tsp cumin seeds

1 Tbsp finely chopped fresh ginger

1 tsp rasam powder

1 Tbsp fresh lemon juice

1 tsp salt

freshly ground pepper

1 tsp jaggery

handful of fresh coriander

preparation

1.  Wash the mung beans in a saucepan until the water runs clear, drain, add 3 cups water, turmeric and ghee – simmer for 30 minutes or until the beans start to break down and are soft.

prepare the voggarane

2.  In a deep skillet, add ghee, when hot, add the tofu, and allow to brown on all sides.

3.  Add the cumin, ginger and rasam powder – fry for 30 seconds, then add the tomatoes, simmer on low for 10 minutes with the lid on.

4.  Pour the cooked mung beans into the tomatoes, add lemon juice, salt, a good helping of freshly ground pepper, jaggery, a handful of fresh coriander.

Serve with a green garden salad and rice/quinoa.

Shared goodness from Stacey

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