Week 2 recipe - Curried cabbage with tender whole mung beans
This Bengali-style cabbage dish can be cooked in ghee, mustard oil or veg oil. You can also substitute 1 1/2 cups of sprouted mung for the whole mung beans.
- 2/3 cup whole green mung beans, sorted and cleaned
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 hot green chillies, seeded and sliced lengthwise into slivers
- 1-inch piece fresh ginger, cut into thin julienne
- 5 tbsps ghee, or oil
- 1/4 tsp hing
- 10 curry leaves or 1 bay leaf
- 1 small green cabbage, finely shredded
- 1 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp salt
- 2 tsps lemon juice
- 1 tsp honey
1. To quick-cook the mung beans, wash well, then drop them into boiling water. Simmer over low heat for 2 minutes. Remove from heat, cover and set aside for 1 hour. Bring the water to a boil again and simmer for upto 1 hour or until just tender. Drain and set aside.
2. Combine the cumin seeds, mustard seeds, green chillies, and ginger in a small dish. Heat ghee or oil in a wok over moderately high heat. When hot, drop in the spice-seed mixture and fry until the mustard seeds begin to sputter and pop. Immediately drop in the hing, curry leaves, cabbage, turmeric and coriander powder and cook, stirring frequently, for 10-20 mts.
3. In the last few minutes, add the beans, salt, lemon juice and honey.
Very healthy dish especially if you sprout the beans. Different way to have cabbage.
