Punjabi Green Mung Beans With Sizzling Ginger Recipes

GUJARATI GREEN MUNG BEANS WITH GREEN MASALA PASTE

Steps:

• 1. Prepare the masala paste. Then, place the dal, water, masala, paste, turmeric, and salt in a pressure cooker and cook it over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy if not, cover and simmer until soft, about 10 minutes. Transfer to a serving dish, cover and keep warm.2. Heat the oil in a small nonstick saucepan over medium-high heat, add the red chili peppers and using the chiles whole, stand back from the pan in case they burst.) Remove from the heat, add the asafoetida, then lightly mix into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Steps:

• Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

YELLOW MUNG BEANS WITH SAUTéED ONION AND GINGER

Steps:

• 1. Place the dal, 3 1/2 cups water, green chili peppers, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, cover and keep warm2. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 1 minute. Add the ginger and cook another minute. Then add the coriander and cumin and stir about 30 seconds. Remove the pan from the heat and add the paprika. Immediately pour the tarka over the warm dal and swirl lightly to mix, with parts of it visible as garnish. Top with black pepper and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUNJABI RED BEANS WITH MANGO PICKLE MASALA

Steps:

• 1. In a pressure cooker, soak the red beans, mango pickle masala, and salt in the hot water, about 6 hours, or until the beans swell up and become much lighter in color. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Meanwhile, prepare the sauce. In a food processor, process together the onion, ginger, and garlic to make a fine paste. Remove to a bowl and process the tomatoes, cilantro, and green chili pepper until puréed. Remove to a separate bowl, then process the yogurt and water until smooth.3. Heat the oil in a medium nonstick wok or saucepan over medium heat and cook the onion-garlic paste, stirring until well browned, about 10 minutes. Add the puréed tomato mixture and stir until all the juices evaporate and traces of oil are visible on the sides. About 5 minutes. Mix in the coriander, cumin, turmeric, paprika, and fenugreek leaves, and stir about 30 seconds. Add the yogurt-water and cook, stirring continuously, until it is completely incorporated into the dish and the mixture is dry, about 2 minutes.4. Transfer everything to the softened beans and simmer over medium heat, about 15 minutes, to blend the flavors. Add more water if you prefer a thinner sauce, or cook longer if you prefer a thicker sauce. (The beans will thicken as the dish cools, so add your water accordingly.) Transfer to a serving dish, garnish with garam masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUNJABI DRY-COOKED YELLOW MUNG BEANS

Steps:

• 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes. Very gently, trying not to break the dal, mix in the cilantro and mango powder. Transfer to a serving dish, cover, and keep warm.2. To make the tarka, heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot ghee. Quickly add the onion and cook, stirring, until golden, 2 to 3 minutes. Add the ginger and green chili pepper, then add the tomato and cook, stirring, until the tomato is slightly soft, about 1 minute. Add the coriander and paprika and stir about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUNJABI GREEN MUNG BEANS WITH SIZZLING GINGER

Steps:

• 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.