I loved your feedback to my mung bean stew last week, especially Hanna’s rendition of the dish. If your comments are any indication, you may have bought mung beans a while ago but not sure what to make with them. I was like that, too. Last year, I couldn’t get enough of simple spiced mung beans. Despite having the mung beans in my cupboard for 2 years or so, I discovered their awesomeness as I (attempted) to eat through my pantry. I became so enamored with them that I bought another 4 lbs when I moved to Houston. With a focus on eating through my pantry yet again, I have been experimenting with mung beans. Bring on more beans, right?
While this creamy mung bean curry hails from the ever fabulous Lisa, ever an Indian bean whiz should I meet one, I knew it was a winner before I even made it. Like my recent Kabocha Squash, Coconut & Lentil Soup, it includes all my favourite things: tamarind, cumin, Aleppo chili flakes, and a bit of coconut milk for a touch of creaminess for the sauce. A simple twist of adding curry leaves makes this a different dish altogether. Southern Indian-style.
Have you tried mung beans yet? How do you like to prepare them?
This is my submission to this month’s Bookmarked Recipes.
By the way, I loved everyone’s thoughts on how you pronounce (or not) besan. Richa suggested it was more like bay-sun, for anyone not wanting to sound like an Indian noob. I love how this flour which is more familiar in Indian cuisine has become more common.
Yes, I use a wealth of wacky ingredients but besan is peanuts compared to this next ingredient.
If I am lucky, I am able to find my wacky ingredients at one my favourite grocers. If you want to buy this ingredient at a grocery store, it needs to be an Indian grocer, methinks (I have spotted it in Little India: $2.50 for 100g). Or at a pharmacy.
But that’s because I was looking for Eno. Yes, Eno, the antacid. Eno kept popping up as I perused recipes for dhokla, also known as Steamed Chickpea Cakes, a type of Indian snack.
My only experience with dhokla has been at home (with this recipe), but there are many recipes. Some use a combination of beans and rice and others just use chickpea flour or besan (known as khaman dhokla). Most use eno as the rising ingredient although you could substitute baking powder (it may not be as fluffy, though).
Despite both Rob and my dhokla virginity, we decided to tackle the dhokla experiment. Rather, we tackled the microwave khaman dhokla experiment! Dassana shared a beautiful post with an uber simple recipe. You microwave the batter for 2.5-3 minutes and then add the tempered spices overtop.
Rob tackled this, as he is a fan of uber simple Indian recipes, and we were blown away. Flavourful from the mustard-curry leaf tarka but the actual dhokla, the steamed cakes, were spongy, airy and delicious. Rob microwaved ours for 2 minutes but the middle wasn’t fully set, so just zap it a bit longer if need be. The strength of your microwave will change the times, slightly, so experiment to see what works. If you over microwave it, it may be hard and dry, though. Alternatively, you could try the standard way with steaming, too.
How do you feel about using your microwave to bake? I also like this non-traditional chocolate protein cake that I bake in the microwave.
This is my submission to this month’s Bookmarked Recipes.
This is how you know I am a noob with regards to Indian cuisine.
Ever since besan chilla entered our lives, we have been enamoured by chickpea flour. I’ve used it in dairy-free vegan quiches, pakoras, malai koftas, and smeared inside a delicious collard roulade. Rob even used it to make cookie dough truffles to woo me.
The entire time, we’ve called it beh-sahn. Like it was French.
However, it turns out we’ve been wrong. It sounds just like “basin”. Bay-sin.
So here I am with another besan recipe. This time, I stuffed it into long red Sheppard peppers. I’ve done stuffed peppers before, filled with bulgur, tomatoes, mushrooms and raisins, and always used the largest bell peppers I could find. The thicker the flesh, the better for keeping its shape after being roasted in the oven.
But this time, I
tortured myself. just kidding! The long and slender red peppers were recently available and I grabbed as many as I could carry (a common sighting when red peppers go on sale). This time, I decided to fill them with a fragrant besan paste spiced with almonds, cumin, coriander and amchur.
The hardest part was removing the seeds without cracking open the entire pepper, but most of the peppers have few seeds anyhow. Once you slide in the filling, you are laughing. Quicker than stuffed peppers, this was easy with the fast-cooking of the besan along with a simple pan-fry (with adjunct steaming) of the peppers.
PS. The original recipe suggested using banana peppers, but I like this version with the sweetness of the red pepper. Feel free to add more heat with more chile flakes, as this was not that hot.
PPS. Am I alone? How do you pronounced besan?
I think I know how to cook beans.
I do it all the time. All kinds of beans. Black beans, white beans, chickpeas, lentils…
I also don’t subscribe to many of the voodoos surrounding beans.
I usually cook my beans with a dash of vegetable broth and a couple of bay leaves. I don’t worry about salting them. Sometimes I may throw in some kombu if I remember.
Sometimes I cook my beans without soaking them. They just takes a bit longer to cook.
After 45-60 minutes (depending on the bean), I will taste them every 10-15 minutes or so. They can go from al dente to mush in 10 minutes, if you aren’t vigilant.
One of my newest favourite beans are split pigeon peas, also known as toor dal or toovar/tuvar dal.
When Rob and I discovered you actually buy green mangos (labelled as green mangoes) for some Indian curries, I immediately knew I wanted to make a simple curry with toor dal. I love the way it falls apart, becomes creamy and has sweet undertones.
I forged ahead with the dal. They were not done after 30 minutes, nor an hour. I added more broth. I kept cooking, I added more broth. I kept cooking, and I added even more water. These beans were just never melt-in-your-mouth tender like my previous toor dal curries.
I know what you’re thinking (because I would think it, too): It is your batch of beans. They are old.
Not so!! At the same time, Rob was making a ripe mango curry with toor dal (Cumin-Scented Pigeon Peas with Mango) and he used the same beans. From the same bag. Within an hour, his beans were meltingly tender. With a glorious sweet and savoury curry.
While my curry was tart and somewhat crunchy. After around 2 hours, I think I gave up. I decided the curry was too tart so I added in the suggested sweetener and it tasted much better. With a dusting of garam masala, the flavours really popped. The toor dal, however, remained a bit on the plump side. This was still a nice curry, just not with the creamy, falling apart toor dal I was expecting. The beans kept their shape instead, just like when I toasted the mung dal in the Bengali Dal with Spinach.
I haven’t really paid much attention to whether I throw acidic foods with my beans, but since green mangoes are acidic, that must be the culprit. Maybe that specific urban bean legend is actually true.
Next time, I will add in the mango after the toor dal has cooked sufficiently, though.
Bengali Five Spice, or panch phoran, is a super simple spice mix, though: equal amounts of cumin, fennel, nigella, fenugreek and mustard seeds. Presto, finito.
As you can probably guess, it is a savoury mix of spices that create a complex depth of flavour. Here, it is paired with wilted sweet spinach, tender crisp red pepper along with some toasted almonds and garam masala. While I adore leafy greens, I am not a big fan of cooked greens as a side. But when I mix them with a grain or bean, then I’ve hit my mojo. For this meal, I opted to create a quinoa bowl to sop up the flavours and mellow the vegetal cooked greens.
You might think this is just a side dish, with a lack of noticeable protein source. No bean, no tofu, no tempeh. Quinoa itself contains a reasonable amount of protein but the protein superstar here is the spinach. Two bunches of spinach wilt down to maybe a cup or so, but it packs a serious punch of protein (almost 10g per serving- more than the 6g from quinoa!) along with an abundance of vitamins and nutrients (640% of your recommended vitamin A, 160% of your vitamin C, 35% of your calcium and 50% of your iron daily intake). All that in one serving!
Here’s to more spinach!
This is my submission to this month’s My Kitchen, My World for Bangladesh.
It may be a good thing that Sunny and I live further apart.
I won’t get into as much trouble with my grocery shopping.
You see, we needed to get more chickpea flour and tamarind. No better excuse to head out to Sunny’s one last time. I scope out my weekly meals based on the produce that is on sale. I knew oyster mushrooms were on sale, so I planned to make mushroom dal. Green beans were also on sale, so I had planned a meal for that, too. I still meander through the produce section to see what else is available, though.. and that’s when I get into trouble.
Unadvertised specials: Two bunches of broccoli for $1. Huge collards for 79c/bunch. Hard-to-find green mangoes were spotted. So. Hard. To. Resist. I am weak against fresh, cheap veggies. I succumbed. I contained myself, though, when I saw a huge amount of mixed baby greens on sale for $3 (it must have been a bag of 20 lbs, I kid you not), though. My weekend menu gets turned upside down. Now I am not entirely sure what I want to make.
In the end, I made the sushi roll edamame collard wraps earlier in the week with the collard greens. By the end of the week, I wanted to try something cooked instead. Continuing on my current Indian kick, I turned to 660 Curries and I was shocked to find a recipe using collards: Roulade of Collard Leaves with a Tomato-Mustard Sauce! Collard leaves are used to envelope a savoury chickpea flour batter, drizzled with a tomato-mustard sauce. The authentic Indian version uses taro leaves but Iyer insists that collards are a nice, if somewhat chewier substitute. My curiosity was piqued instantly.
My Indian repertoire consists mainly of bean-based curries, so it was nice to try something completely different. This is an appetizer, but it is hearty enough to be a main meal if you eat enough. Here, you make a delectably savoury filling based on chickpea flour spiced with coriander, cumin, chile flakes, ginger and tamarind. Please stop to taste the filling, it is very good. Just don’t eat too much of it because it is then thinly spread overtop collard leaves. With around one tablespoon of batter per leaf, I had my doubts whether this would all stick together in the end. You stack 4 collard leaves on top of each other and tightly roll it together and secure it with a toothpick (or string). Next, your collard roll is steamed until tender and the chickpea batter is cooked. After a bit of cooling, you slice them, then pan-fry them until brown with mustard and cumin seeds and then briefly stew them with some tomato and cilantro to create a quasi-sauce. Dust with some coconut and you have some seriously flavourful collard bites. The collards are meltingly tender, the chickpea filling so tasty and the nibbles are eerily creamy. The extra flavour from the tempered spices make this sing. My tomato-mustard sauce never really delivered, as I may not have had a big enough tomato, but the little smattering of tomato-cilantro was nice in moderation.
I know it seems so complex, but it is fairly simple to make. I’d bust this out for my next Indian fest, though, as it is best when fresh and very impressive, while still pretty easy to make. Iyer says these can be prepared in advance and frozen, which would be a delicious treat to have stored for a rainy day.
I am pretty proud of myself for eating through my cupboards. I ate my last carrot and wondered whether I could hold out for a month until we moved to replenish them. Completely foolhardy. We’re moving within Toronto, so there’s no reason to be completely devoid of food. So I bought more carrots.
Then I spotted this recipe for mouth-watering malai kofta, Indian veggie meatballs in a creamy curry sauce, that seemed perfect for guests. I immediately decided they would be perfect for our Indian Easter – a company-worthy dish. Leanne’s recipe called for chaat masala which I didn’t have. Having disappointed myself by buying curry powder, I was adamant to make my own version. While there are many versions of chaat masala, my newest cookbook, 1000 Indian Recipes, had an intriguing recipe using amchur (mango powder), mint, black salt, cumin and asafoetida. It also included ajwain, citric acid and tamarind powder… of which I had none. Currently living so close to Little India, instead of shunning new purchases, I decided to use this as a time to harness my Indian spice prowess.
While looking for cheap hazelnuts, we scoured Little India for our new spices. Ajwain and citric acid were easily located but tamarind powder was nowhere to be found (I also checked out Bestwin and Sunny’s). Sadly, I also discovered what a treasure-trove BJ’s Supermarket is. While it has always been Rob’s go-to place for a variety of rotis, naans, parathas, etc as well as Indian spices, I also discovered it stocks Kombucha (from Crudessence!), has reasonably priced Mary’s crackers ($3.99/box) and a wide assortment of reasonably priced Stash teas ($2.99/each). Almond Breeze is also regularly priced at $1.69. Who would have known? Of course, I only discovered this a month prior to moving away.
Undeterred by my lack of tamarind powder, I made my chaat masala with it omitted. This was probably the first time I could honestly say my house smelled like curry. I blame the ajwain since it is the newbie!!
When deciding what to make for our guests, I liked Leanne’s strategy of making this partially in advance and then throwing the rest of the sauce together just prior to serving. We ended up making it all the same day, so that works too. This is more involved than the other curries I’ve made because you need to make the kofta, but this was very well received by everyone. The flavours were complex and delicious with big vegetable “meatballs”. Baked, not fried. The sauce was creamy without being heavy. While you could simply omit the chaat masala from the malai kofta, I liked the extra depth of flavours imparted likely from the black salt, ajwain and mint.
While still delicious and enjoyed by all, my meatballs were a bit more mushy than I had anticipated. I substituted sweet potatoes for regular potatoes but I don’t think that changed much. I am not sure if I underbaked them, or overcooked the veggies beforehand. My only exposure to koftas in restos have been heavy and dense fried balls, that I figure are filled with ground nuts and coconut. These are veggie-based and lighter. Rob assured me he’s had kofta like these before. I also used my food processor for the sauce, but since we used cashews as the creamy portion, next time I would use my Vitamix for a smoother consistency. I just didn’t want to dirty yet another container at that moment. Soaking the cashews could also help, so I added that into the directions.