sprouted mung beans

sprouted mung bean cabbage & green pea curry

29th October 2010

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Jonathan arrived back from India this morning with a suitcase full of surprises 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 sari, busy making chapatis and carrying bowls of freshly made steaming curries, palaya’s and chutney to the table 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.

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Sandhya’s place, Mysore India

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 dal, you can easily omit them.

cabbage, green peas & sprouted mung bean curry

Serves 4

ingredients 

250g green peas or mung bean sprouts (or a combination of both)

500g cabbage, chopped

500mL water

1 tsp fine rock salt

ingredients for ground paste 

1 green chilli

1 cup coconut, grated

¼ tsp turmeric powder

1-inch knob ginger root, grated

1 Tblsp coriander leaves, chopped

voggarane 

2 Tbsp oil/ghee

1 Tbsp mustard seeds

1 Tbsp split urad dal

1 Tbsp split channa dal

8 curry leaves

tsp asafoetida powder

preparation 

1.  To prepare the ground paste – grind the five ingredients for the until smooth. Set aside.

2.  To prepare the voggarane, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds; when they start to splutter and pop, add the urad and channa dal – fry until both dals turn golden-brown, then add curry leaves and asafoetida, fry for a few seconds.

3.  Add the green peas or mung bean sprouts, stir to combine in the spices, then add the chopped cabbage and ground paste and fry for a few more seconds.

4.  Pour in the water, add salt, bring to boil and mix well, then lower the heat, cover with the lid and cook for 10~20 minutes, or until the cabbage becomes soft and the gravy has thickened.

I served this with brown rice and a green garden salad.  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

lemon rice with sprouted mung beans & grated carrot

28th April 2010

Another week into Anna’s and my food exchange.  She made for us this week: steamed green beans, Japanese rice, steamed homemade tofu and oven-baked Julienne sweet potatoes and potatoes, all with this sweet tamari sauce.

My meal for them was a simple yellow dal and this Indian lemon rice.  My husband’s favourite. I love it served with an avocado and yoghurt sauce.  They seem to be made for each other.  I have also made this with quinoa, instead of brown rice, which makes it a light summer dish.

One of my favourite things in the kitchen at the moment is the zesting of a lemon.  Its citrus sharpness adds a dimension to so many foods. I have started adding it to everything from desserts to salads, tahini, and all garnishing. The lemon zest works beautifully in this lemon rice.  It is a simple, quick way to add freshness to your cooking.  Use the finest holes on your grater and only use the yellow part of the skin.  The white pith tends to taste very bitter.  Grate your zest as close as possible to the time that you are going to use it, as it will dry out fairly quickly.

lemon rice

Serves 3 – 4

ingredients 

1 cup brown basmati rice (preferably rinsed & soaked overnight)

2½ cups water

cup peanut/coconut oil

½ tsp mustard seeds

1 heaped tsp cumin seeds

1 Tbsp freshly grated ginger

15 fresh curry leaves

1 whole green chilli

½ tsp turmeric powder

tsp asafoetida powder

¼ cup roughly chopped cashews

1 cup mung bean sprouts (see easy sprouting recipe)

2 medium carrots, grated

1 medium bell pepper, finely chopped

¼ cup dried coconut

freshly chopped coriander

juice of 1 lemon

zest of a lemon

1 tsp fine rock salt

preparation 

1.  Bring the rice and water to a boil, then reduce heat to maintain a rapid simmer for 8 -10 mins, turn down the heat, cover and simmer until the water has evaporated. Optional to add three cardamom pods for extra flavour.

2.  In a skillet, heat ghee, add mustard seeds; when seeds splatter and pop, reduce heat, add cumin seeds, ginger, curry leaves, chilli, turmeric, asafoetida and cashews – fry until the cashews are golden brown.

3.  Add the bell pepper, allow to soften, then add the sprouted mung beans and grated carrot, stirring – cook for 1 minute to retain the crunchiness of the sprouts.

4.  Turn off heat, stir in the cooked rice, coconut, fresh coriander and lemon juice (until preferred taste), lemon zest, salt and pepper.

Serve with a drizzling of melted ghee and a generous dollop of yoghurt & avocado sauce.

Goodness shared from Stacey

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