This dish was first made by our dear Amin, who lived with us for seven years before returning to her home country. She was inspiring in the kitchen, inventing and whipping up a dish in minutes. However, it wasn’t easy to obtain recipes from her, as she always forgot an extremely vital ingredient that could make or break the recipe.
Thank you, Amin, for all your beautiful recipes and for caring for us!
If I am organized in the mornings and have already decided what to cook that evening, I soak the dal or beans during the day to use that evening. This reduces the cooking time and makes them easier to digest.
MUNG BEANS WITH TOFU & TOMATOES
preparation – 40 minutes
serves 2
ingredients
½ cup green whole mung beans
3 – 4 cups water (add more if needed)
½ tsp turmeric
½ tsp ghee
½ cup home-made tofu cubes (1 cm) or paneer
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
- Wash the mung beans in a saucepan until the water runs clear. Drain, add 3 cups water, turmeric, and ghee, and simmer for 30 minutes or until the beans break down and are soft.
prepare the voggarane
- Add ghee to a deep skillet. When hot, add the tofu and allow it to brown on all sides.
- Add the cumin, ginger, and rasam powder and fry for 30 seconds. Then add the tomatoes and simmer on low for 10 minutes with the lid on.
- Pour the cooked mung beans into the tomatoes; add lemon juice, salt, a good helping of freshly ground pepper, jaggery, and a handful of fresh coriander.
Serve with a green garden salad and rice or quinoa.
Shared goodness from Stacey
