Curried Cabbage With Whole Mung Beans
photo by Michael V.
- Ready In:
- 2⁄3 cup dried mung beans
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 2 hot green chili peppers, minced
- 1 teaspoon fresh ginger, minced
- 5 tablespoons ghee or 5 tablespoons vegetable oil
- 1⁄4 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 pinch asafoetida powder
- 1 bay leaf
- 1 lb green cabbage, shredded
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 1 teaspoon honey
- To cook mung beans, drop into 2 quarts boiling water, lower heat and simmer 2 minutes. Remove pan from heat, cover and set aside for one hour. Bring water to the boil again, simmer until tender (up to an hour). Drain and set aside. This step can be done in advance.
- Combine cumin seeds, black mustard seeds, chilies and ginger in small dish.
- Heat the ghee or oil in a large pot over moderately high heat. Drop in the spice/seed mixture and fry until the mustard seeds start to pop. Then add the asafetida, bay leaf, cabbage, turmeric and coriander, onion and garlic. Cook, stirring often, for 10-20 minutes or until cabbage is wilted, brown and crisp.
- Add the cooked beans, salt, lemon juice and honey.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">