Geetha's Kitchen

It seems that I just cannot get enough Mung beans these days! When I made this stew/dal it got rave reviews from everyone. What's not to like - the wholesome beans packed with protein, vitamins and minerals are as tasty as they are nutritious. Whether you make it spicy or mild, it is sure to be a winner. Serve it over plain rice, jeera rice, pulav or with Indian flat breads and chopped salad . Delish! Cook the beans in a pressure cooker to shorten the cooking time or use the quick-soak method: bring the beans to a boil, cover and set aside for 2 hours to soak. Proceed to cook the beans until soft after soaking is complete. Ingredients: 1 cup whole Mung Beans 1/4 cup Kidney Beans 1 Tbsp Oil 1/2 tsp whole Cumin seeds 1 Tbsp grated fresh Ginger 1 hot green chili, cored and minced 1/2 tsp Turmeric 1 Tbsp each Ground Cumin and Coriander 1/2 tsp ground Red Chili (cayenne) 1 tsp Sea Salt or to taste 1/2 cup loosely packed Coriander leaves, finely chopped Lime/lemon wedges for garn...

Chettinad is a region in South India famous for their art and architecture as well as delectably spicy but wholesome cuisine. Simple ingredients like beans and vegetables are transformed into heavenly tasting treats with the addition of a few spices. This kuzhambu/stew made in the Chettinad style is utterly delicious, hearty, and nutritious. The mung beans cook up succulent and delectable. I knew it was a winner when Paji asked for leftovers! It can be prepared using young sponge gourd (tori or loofah), zucchini, bottle gourd aka lauki/dudhi/cucuzzi/opo squash; any greens like turnip greens, spinach, or Malabar spinach (Basella alba), etc. Tangy sorrel or Gongura leaves may be used instead of and/or in combination with the tamarind. I used red Swiss chard and a couple of French sorrel leaves this time. Just because the stems of the chard/sorrel look tough, don't discard them as looks can be deceiving! Do include the stems - the finely chopped stems need a little longer cooking t...