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
To commemorate the 50th Anniversary of 3HO, KRI is featuring another way to prepare mung beans that is amazingly delicious!
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