yellow lentils, mung beans, cabbage, carrot & fresh dill palya

6th November 2010

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand or in the garden.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just cooked mung beans and yellow lentils.

The yellow lentils, also known as toor dal can be found in any Indian supermarket.

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photo’s from a previous India trip – forest hills, South India

yellow lentils, mung beans cabbage carrot & dill palya

Serves 2 – 4

ingredients 

5 Tbsp toor dal (yellow lentils)

5 Tbsp whole mung beans (soaked for 6 – 8 hours)/sprouted

4 – 5 cups water

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

salt to taste

1 bunch dill, chopped finely

voggarane

1 Tbsp oil/ghee

1 tsp black mustard seeds

1 tsp cumin seeds

1 red chilli

2 Tbsp fresh coconut, grated

preparation 

1.  In a heavy-bottomed pot, place the water, yellow lentils and mung beans and cook for 15  – 20 mins.

2.  Add the chopped cabbage and carrots – simmer for 5 minutes until they just become soft, but still have their freshness.

3.  Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice. This is heavenly!

4.  Prepare the voggarane, heat oil or ghee in a small pot, add the mustard seeds; when the seeds start to pop and splutter, add cumin, chilli – fry for a few seconds, then add the grated coconut.

5.  Pour the voggarane into the cooked vegetables and add finely chopped dill – mix well and transfer to a serving bowl.

Goodness shared from Stacey

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