Mung bean and Cauliflower Stew – Gobhi Moong

Posted on 07 June 2010 by admin     

1 C. yellow split mung beans (moong dal)
2/3 C. finely chopped onions
1 Tbsp. grated fresh ginger root
2 tsp. minced garlic
3 C. water
1/3 tsp. turmeric

Pick the mung beans over and wash them in a strainer. Put the beans in a deep pot, along with the onion, ginger, garlic, and water. Add turmeric, and bring to a boil. Reduce heat and simmer, partially covered, for 15 MINUTES or until the mung beans are cooked but are still very firm. While the beans are simmering, proceed with the next preparation step.

3 medium-sized potatoes (about 3/4 lb.)
1/3 small cauliflower
1 Tbsp. Kosher salt
2 C. water

Peel the potatoes and quarter them. Cut the cauliflower into 5″ flowerets to yield about 2.5–3 C. When the beans have finished simmering, add the potatoes, cauliflower, salt, and additional water, and cook for an additional 15 MINUTES or until the vegetables are tender and the beans are thoroughly cooked. (This dish may be cooked up to this point and kept refrigerated for up to two days. Reheat thoroughly before proceeding with the recipe. These beans usually thicken with keeping. In addition, the vegetables, especially the potatoes, have a tendency to absorb a great deal of moisture from the stew. Therefore, always check the consistency of the stew before serving. If necessary add water, about 0.5 cup, to thin it to the desired consistency.)

12 Tbsp. ghee or light vegetable oil
1 tsp. cumin seeds
2–4 green chilies, seeded and shredded, or 0.25–0.5 tsp. red pepper
2 tsp. lemon juice
2–3 Tbsp. chopped fresh coriander leaves (or substitute 1–2 tsp. of dried coriander leaves)

To make the tadka, heat the ghee over high heat in a frying pan. When it is very hot, add cumin seeds, and fry until they turn dark brown (about 15 seconds). Add green chilies or red pepper,
stir for a moment, and immediately pour the contents of the frying pan into the stew. Add lemon juice and chopped coriander leaves. Stir well to mix. Check for salt, transfer the stew to a heated serving dish, and serve.

Recipe by: Julie Sahni

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