Spicy Mung Beans with Mustard Greens

KRI June 2019 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

Spicy Mung Beans with Mustard Greens

Serve this in place of regular daal or as a soup. For a little variety, add a diced potato in the last 20 minutes of cooking.

• 2 bunches mustard greens, chopped
• 1 cup mung beans
• 6 cups water
• ⅓ cup oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 rounded teaspoon garam masala
• ¼ teaspoon cayenne or to taste
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds or kala jeera
• ½ teaspoon pepper
• 2 tomatoes, peeled and chopped
• ½ cup ghee or olive oil

Boil greens and beans in water until very well done (about 45 minutes). Then, using a blender or food processor, coarsely purée, adding enough broth (and additional water if necessary) to attain a soupy consistency. Meanwhile, heat oil in a skillet over a medium-high flame and fry onions, garlic, and ginger 8–10 minutes until lightly browned. Add spices and cook few more minutes, with a little extra water if necessary to prevent scorching/sticking. Add chopped tomatoes and cook another 8–10 minutes until the “masala” is very saucy (add a little water as needed) and unified. Combine this mixture with the beans-greens mixture in a large saucepan. Add ghee and cook 5 more minutes. Adjust seasoning with salt to taste.

Yield: 4–6 servings

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