Curried Cabbage With Whole Mung Beans Recipes

CURRIED CABBAGE WITH WHOLE MUNG BEANS

Steps:

• 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.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

CURRIED CABBAGE WITH BACON

Steps:

• Heat oil in a fry-pan.
• Add bacon and cook until done to the desired crispiness.
• Add cabbage and curry powder.
• Stir until lightly cooked.
• Serve.

CURRIED CABBAGE

Steps:

• Put the butter, curry powder, sugar and salt in a saucepan, let it melt and sizzle a llittle then add the cabbage. Stir well, put the lid on and steam on a low low heat til cooked. You may have to add a tiny drop of water depending on the cabbage.

CURRIED CABBAGE AND PEAS

Steps:

• Shred the cabbage coarsley.
• Measure out the crushed red chilis, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
• Heat the vegetable oil in a large skillet (I use a large saucepan) and stir in the prepared spices. Heat the spices gently for about 2 minutes stirring often.
• Add the shredded cabbage and saute it stirring often, until it is all evenly coated with the spices and beginning to wilt, 10 to 15 minutes.
• Add the water and the peas, cover, and cook over medium heat for 20 minutes.
• Remove the cover, stir in the butter, garam masala, lemon juice, and sugar, and simmer uncovered, for another 10 to 15 minutes. There should be very little or no excess liquid at this point. ( although I like to leave some because I think it's delicious!).
• Stir in a little yogurt if desired and serve hot with rice and raita.

INDIAN CABBAGE STIR-FRY

Steps:

• Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
• Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
• Drain the cabbage mixture in a colander and set aside.
• Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
• Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.

CURRIED CABBAGE AND CARROTS

Steps:

• In large skillet over medium heat, sauté minced onion in butter until translucent.
• Add shredded cabbage and continually toss for several minutes to partially cook.
• Sprinkle curry powder and white pepper over the cabbage and mix well.
• Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
• Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).