Indian-Spiced Mung Bean Stew
While it may seem like I had a severe lack of down-time over the holidays, I was able to catch up on a few things on my to-do list. I caught up on the links Rob routinely shares with me, watched my share of movies, read a few books and cooked up a few bookmarked recipes. In the spirit of clearing out a bit of blogging backlog, I thought you may enjoy my favourite finds, too… so here were my linkable highlights:
1. 38 Life Lessons Leo has Learned in 38 Years.Great list. An old post, but timely in the spirit of the New Year.
3. 2013 World Press Photo Winners. I would scope out the travelling exhibit of jaw-dropping photography while in Toronto, but this year I savoured it online.
4. 2013 National Geographic Photo Competition Winners. Another fabulous collection of photographs can be savoured online. National Geographic rarely disappoints for awesome pictures, including this other favourite.
5. Time-Lapse Auroras Over Norway. Watch it. Love it. It brings me back to my vacation in Iceland.
6. The Happiest Facts of All Time. Very cute list.
7. Ten Words You’ve Probably Been Misusing. Not entirely accurate but I am guilty of a few misused words. ;)
I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter.
Where have you been on the web recently?
Indian-Spiced Mung Bean Stew (aka Mung Bean Casserole)
Adapted from Pulse
1 tbsp coconut oil, or oil of choice
1 tsp fenugreek seeds
1 tsp cumin seeds
3 garlic cloves, thinly sliced
2 cm knob fresh ginger, freshly grated (around 1 tbsp)
1/2 tsp Aleppo chili pepper, or to taste (this was not spicy)
1 onion, chopped
1-2 red bell peppers, sliced
2 lb kabocha squash, washed and chopped into 1-cm chunks (or sweet potatoes, or your choice of winter squash)
1 tsp turmeric
1.5 cups dry mung beans, rinsed and drained
4-6 cups water or veggie stock (I added 1 tbsp nutritional yeast to the water)
500g fresh spinach, roughly chopped (350g prepped)
1 pint tomatoes, cut into chunks
juice of 2 limes (optional, I forgot to add it)
salt to taste
1. In a medium pot over medium-high heat, add oil. Once hot, add fenugreek and cumin seeds, stirring occasionally, for approximately one minute. Do not let burn. Add garlic, ginger, chili flakes, onion and bell peppers. Saute until the onions are translucent, stirring often, approximately 7 minutes. Add the kabocha squash and turmeric and stir to coat in the onion medley. Add mung beans and water/nooch (or vegetable stock).
2. Cover, raise heat to high and bring to a boil. Once boiling, reduce heat to allow the stew to simmer for 45 minutes, until the mung beans are cooked through. Add the tomatoes and spinach and cook for a further 5-10 minutes, until the spinach wilts.
3. Remove form heat. Add lime juice and season to taste. Serve with your favourite Indian bread, rice or eat it as is.