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.
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. ;)
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.
Have you heard?
Rob stalks grocery stores once a year for it. Now they’ve arrived.
It is mango season. Not just any mango, though.
Alphonso mangoes have touched down from India. Thankfully, before our move away from Little India.
We picked up a case of nice Ataulfo mangoes last week because we weren’t sure when the Alphonsos would arrive. Lucky for us, it wasn’t long before they began popping up in Little India. On Thursday, they had a new shipment. By the end of the day, there were only 2 cases left. They are flying like hotcakes!
For the last two years, Rob and I have trekked out to buy these sweet and creamy mangoes. This is the first year it isn’t such a trek to locate them. We’ve made many mango dishes, both sweet and savoury, and now we’ve added another favourite to the list: this fabulous mango curry from 660 Curries which Iyer titled Cumin-Scented Pigeon Peas with Mango.
This curry follows the key steps of toasting and grinding spices, simmering the dal with different flavours and tempering another set of spices in oil that are added in at the end. But first, you need to make your own garam masala. Trust me on this. I know you have garam masala already lurking in your spice rack. This garam masala is different: it has sesame seeds, peanuts and coconut. We decreased the chilis and it was fragrant and savoury without unnecessary heat. For those who don’t want more spice blends, the recipe below is exactly for one recipe, but you will want to make more once you get a whiff of the final blend. We wished we had made more, so don’t follow in our footsteps. ;)
While I just harped on this being Alphonso mango season, this mango curry does not need to be made with fancy mangoes. We used Ataulfos because we picked them up for cheap, but Tommy Atkins will work just fine, and frozen chunks, too. If Alphonso mangoes weren’t $2 each we’d gladly use them, though. Like the Mango BBQ Beans, the mango in this curry melts into oblivion leaving its sweet remains behind. Distinct mango flavour is camouflaged among the curry leaves, coconut and peanut. Everything works so well together. Sweet, spicy, savoury…
This is a delicious curry that you won’t be disappointed it. We’ve been eating at a few Indian restos recently and I still think the best Indian cooking happens in our kitchen. With this dish, there is no contest.
I know you raised an eyebrow when I posted the recipe for Banana Naan. Bread flour, what?!
I had been eyeing Sarah’s Mulligatawny Soup ever since she posted it in January. My Mom told me not to stress about the meals, so I scoped out recipes that I could make with the produce I already had (we happened to be fortunate that cauliflower was on sale for $1/head for our pakoras). Almost everything else had been squirreled away in my freezer, or living without a purpose in my fridge (I was looking at half a celeriac and half a kabocha squash!). While Sarah also provided the recipe for the Celeriac and Pumpkin Curry, they don’t taste remotely similar.
Mulligatawny is a British Indian curry-flavoured soup and literally means “pepper water”. However, recipes seem to be so varied that anything goes. Tess‘ version of mulligatawny is primarily red lentils, lemon and cilantro, whereas this is a creamy, tomato-spiked vegetable curry-soup brightened with tamarind. The leftovers were definitely more of a curry consistency.
Preparing a huge batch of soup in advance is a great way to relieve the stressful prep before a large meal. However, I didn’t fully appreciate how much soup I would be making. Sarah suggested it would serve a crowd, and she didn’t lie. We definitely already had enough food to feed an army along with the pakoras, 2 other curries [Malai Koftas, and a Spinach Chana Dal curry], a couscous pilaf salad and dessert. Oh, and we bought naan, too. Those recipes are still forthcoming, no worries!
Why did we make such a feast? 1) To make sure there was something for everyone to enjoy; and 2) No cooking required for the rest of the weekend since we’d be eating the leftovers.
OK, things have turned around in my kitchen. My cooking rut is over!
I even have witnesses. :)
My own alfalfa sprouts grew, too!
It has been quite busy in the kitchen lately. In the span of a week, we celebrated Valentine’s Day, Rob’s birthday and our (2 year!) anniversary from our first date.
Rob has been a sweetie, picking recipes from my Top Recipes from 2011 post so he could make me dinner on V-Day and braved the elements on our anniversary for a special barbecue delight. However, I was positively cooking up a storm for his birthday party. I forged ahead with new recipes, and I can’t wait to share them all with you!
But first, let me share with you this delicious curry. I had bookmarked “Plantains and Cabbage with Split Pigeon Peas” after Rob had success with a Caribbean black eyed pea and plantain curry, when I first tried cooked plantains. Rob went a bit heavier on the curry powder, so the dish didn’t thrill me entirely but the plantains were neat. A starchy, sweet banana. This curry from 660 Curries had many of our favourite ingredients like coconut and cabbage, with new-to-me ripe plantains, and it had been a while since I had cooked with creamy toor dal. Plus, I was drawn to Iyer’s recipe blurb where he wrote: You will be eloquent in your praise and use highfalutin words like “yum”. Highfalutin! Yum! And no, he does not lie. This was delicious and possibly one of my favourite curries to date.
Did you know you can buy frozen coconut? It is a common ingredient found in Asian grocers – check it out! While you could substitute reconstituted dried coconut, I think that the frozen coconut played a key element of the success of this recipe.
In the summer, Rob and I had a fun time (literally) cracking open a fresh coconut. I used a big knife to shave off the outer skin, and then scored a circle to open it. I tried to smack it open with the heel of my knife but it didn’t work. Rob then took said coconut to the front porch and smashed it against the front step to crack it open. We then took turns sipping the coconut water through a straw. Bliss. I ended up using the coconut flesh for an Indonesian black eyed pea salad with a tamarind dressing.
But I like to plan for success. So in case we couldn’t open the coconut, I bought frozen coconut as a back up. Suffice it to say, it has been in my freezer since the summer. Since we have a move looming in the next few months, I have been trying to clean out the freezer. I finally busted it out for this recipe and I couldn’t be more thrilled with the results.
This is a delicious curry, and as I made it, I couldn’t help but remember Aarti’s butternut squash, coconut and lentil stew that Rob made in the fall. I consider Iyer’s recipes quite authentic, so I was wondering whether Aarti’s was an Americanized version of the dish since it seemed so similar. Nope, the recipes are similar but quite different in their own merits. However, if you loved Aarti’s stew, then you’ll adore this version. Likewise, if you like this stew, definitely give Aarti’s stew a try, too.
Here, in this curry, you have a creamy broth from the toor dal. Cabbage and ripe plantains add bulk. Coriander, mustard and curry leaves offer multiple levels of flavour. And that frozen coconut? It reaches out and gives you a tropical hug. I went a bit tame with the chile as Iyer suggests using 2 red Thai chiles or cayenne chiles. This wasn’t spicy, so go nuts chile heads! This is a pretty labour intensive curry, dirtying up a few pots, your food processor and in my case also the mortar and pestle, but once you taste it, you’ll forget all about that… and start using highfalutin words like yum. :)
As I type out the ingredients, I realize that they seem so isoteric. For those in Toronto, a trip to Sunny’s (or your favourite Asian grocer) is all you need*. I can’t remember if I’ve seen Aleppo at Sunny’s, but any chile pepper will do. You may have to wait for your plantain to turn a macabre black, but trust me, this will propel anyone out from their cooking rut.
*While you are at it, pick up some canned young jackfruit in brine for my next (super awesome) recipe from Rob’s party!!
For all the raw foodies out there, do you know if the frozen coconut can be used for all the raw desserts that call for fresh coconut?