Monday, June 29, 2015

Mung Beans Dosa / Mung Beans Savory Crepe

Mung Beans - 2 cups
Grated Ginger - 1 tsp (optional)

Soak green mung beans in plenty of water overnight.

Drain and wash in running water once. Add a little water and grind in a blender to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Remove and mix the batter well. You can add some ginger paste and chopped green chilies to the bather. Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with sambar and potato curry.

Wednesday, June 24, 2015

Spicy Matki Usal (dry)

Matki / Moth Beans - 1 cup
Oil - 1 tbsp
Onion - 1 big, finely chopped
Garlic Cloves - 6, crushed
Shredded fresh Coconut - 1 tbsp. (optional)
Mustard Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Hing / Asafoetida - a pinch
Goda Masala - 1 tsp (optional)
Red Chili Powder - 1/2 tsp
Dry Kokum - 2
Lemon Juice

Heat 1 tbsp oil in a pressure cooker pan. Add the mustard seeds, hing, crushed garlic and sliced onion and cook till the onion starts to caramelize.

Mix in the dry shredded coconut, goda masala, red chili powder and cook till the coconut gets light brown.

Add the matki, kokum, salt, 2 cups of water and mix well. Cover and cook till full pressure is reached. Reduce the heat to minimum and cook for a couple of minutes more or for total 2 whistles.

Add a little lemon juice on top and serve with chopped raw red onions.


Tuesday, June 2, 2015

Surti Papdi Curry

Surti Papdi / Hyacinth Beans - 1 lb (trim the edges and cut into one inch pieces)
Potato - 1 small, cut into thin cubes
Olive Oil - 1 tbsp.
Cumin Seeds - 1/2 tsp
Green Chili - 2, finely chopped
Garlic - 4 cloves, minced
Ginger - 1 inch piece, grated
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp

Heat a pan and add the olive oil and cumin seeds.

Immediately add the green chili, minced garlic and ginger and cook on low heat for a minute.

Now add the chopped beans and potato, turmeric, coriander and salt. Mix well.

Cover and cook till the vegetables are soft and done.

Serve hot.