Archive for November, 2013

Whole Mung Beans with Yogurt

Posted in Dahl, Uncategorized, Vegetarian with tags , , , , , , , , , , on November 7, 2013 by ninasnosh

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The humble mung bean holds so many surprises, if cooked right it tastes superb, it’s low in cholesterol, good for detoxifying and high in protein. This dish can be made with or without natural yogurt, the yogurt give it a tangier flavour.

Ingredients

Serves 4 people if there is another dish to accompany.

For the vagar:

  • 2 tbsp of sunflower oil
  • 1 tsp of cumin seeds
  • 1/8 tsp of hing
  • 2 curry leaves

And the rest:

Method

  1. Place the mung beans and chopped tomatoes in a pressure cooker with 3 cups of water (pic.3)
  2. Cook the mung beans in the pressure cooker for about 10 minutes – allowing the cooker to release steam around 4 times (pic.4)
  3. Carefully release the steam and open the pressure cooker to check that the mung beans are firm but cooked through
  4. If you don’t have a pressure cooker just boil the mung and tomatoes until cooked
  5. In a large saucepan heat the oil for the vagar
  6. When the oil is hot add the cumin seeds, hing and curry leaves
  7. After 15-20 seconds remove from heat
  8. Add the yogurt and spices to the vagar, return to a medium heat and stir (pic.6)
  9. Add the cooked mung bean and tomatoes
  10. Next add enough water to cover the beans (pic.7)
  11. Simmer the ingredients for 10-15 minutes on a medium heat, stirring occasionally
  12. The mung bean should be fully soft but not mush, add more water if needed while cooking, see pic 8 which shows the final consistency of dish.

pic.1 spices

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pic. 2 mung beans and tomatoes

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pic.3 ready to cook

photo 2

pic.4 cooked

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pic.5 yogurt

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pic.6 yogurt in vagar

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pic.7 ready to simmer

photo 2

pic.8 finished

photo 3

Can be eaten on it’s own or with indian bread, roti or rice.

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Recipe: Spicy Cabbage, Peas and Potato

Posted in Uncategorized, Vegetarian with tags , , , , , , , , , , on November 2, 2013 by ninasnosh

If you have been following my blog you will notice a lot of the recipes are similar. Please don’t let that put you off trying them as although similar they all have their own unique taste.

Ingredients

For the vagar:

  • 2 tbsp of oil
  • 1/2 tsp of mustard seeds
  • 1/8 – 1/4 tsp hing

And the rest:

  • 1/4 head of cabbage sliced
  • 1 small potato peeled and cubed
  • 1 cup of frozen peas
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp of turmeric
  • 1 tsp salt

Method

  1. Slice the cabbage, peel and cube a medium size potato and rinse through in a colander with the peas
  2. Heat the oil in a large pan which has a lid, remove the pan from the heat when the oil is hot and add mustard seed and hing covering straight away with a lid
  3. Once the mustard seeds have stopped popping return to a low heat and add the fresh masala, cumin, coriander, turmeric and salt – mix the spices together (pic.2)
  4. Add the sliced cabbage, chopped potatoes and peas to the spices – mix together ensuring the spices are mixed through (pic.3)
  5. Cover the pan with a lid and cook on a low-medium heat stirring every few minutes to ensure it does not stick
  6. Cook for around 10 minutes with the lid on then remove the lid and cook for a further 10-15 minutes
  7. Check the potatoes and cabbage are cooked to your liking before you remove from the heat.

pic.1

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pic.2

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pic.3

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