Dry-Cooked Mung Beans with Mushrooms

Indian cooks are in for a treat if you obtain a copy of 1,000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a green chutney and sprinkled with some chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.

Dry-Cooked Mung Beans with Mushrooms

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on September 28, 2011 A spicy, tangy, zesty and earthy dry Indian dal curry with fresh raw tomatoes, onions and green chilies Preparation: 15 minutes Cooking time: 40 minutes Print this recipe Ingredients: 1 cup dried whole mung beans 2 1/2 cups water 1/2 teaspoon ground turmeric 1 teaspoon sea salt, or to taste 2 tablespoons oil or ghee generous 1/2 teaspoon amchoor (dried mango powder) 3 tablespoons fresh cilantro or parsley, chopped 1 large tomato, finely chopped 1 small onion, finely chopped 3 green chilies or jalapeños, seeded and minced 6 large white mushrooms, sliced 1 teaspoon cumin seeds 1/2 teaspoon asafetida 1 tablespoon ground coriander 1/2 teaspoon ground cayenne 1/2 teaspoon paprika pinch of chat masala (optional) Instructions: Rinse the mung beans and soak in several inches of cold water for 4 hours or overnight. Drain and rinse, then transfer to medium saucepan and cover with 2 1/2 cups of water. Add the turmeric and salt, bring to a boil, cover, and simmer over medium-low heat until the beans are tender and the water is absorbed, about 30 minutes. Meanwhile, heat 1 tablespoon of the oil or ghee over medium-high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned. Stir the amchoor and cilantro or parsley into the beans and transfer to a serving dish. Add the tomato, onion, and green chilies or jalapeños, and mix gently with a fork. Stir in the mushrooms. In a small saucepan, heat the remaining oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes, then toss in the asafetida, ground coriander, cayenne, and paprika. Stir for a minute and then pour over the beans. Serve hot garnished with a sprinkling of chat masala alongside a plate of hot buttered and peppered white rice. Makes 4 to 6 servings

More mung bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Basic Home -Style Chila
Mustard Mung Beans
Mung Bean Paneer
Mung Beans with Mixed Vegetables