Whole Mung Beans And Spinach In A Spicy Tomato Butter Recipes

MUNG BEAN DAHL WITH SPINACH

Steps:

• Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil, reduce heat, and cover. Simmer, splashing in more water if lentils get too dry, until softened, about 1 hour.
• Meanwhile, heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant, 1 to 2 minutes. Add asafoetida and cook until browned, about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water, scraping any browned bits off the bottom. Add coriander, Aleppo pepper, and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach, cover, and cook until bright green, about 5 minutes.
• Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice, sea salt, and garam masala. Simmer until desired consistency is reached, 5 to 10 minutes more.

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

WHOLE MUNG BEANS AND SPINACH IN A SPICY TOMATO BUTTER

Steps:

• clean and wash the beans. Put in a deep saucepan with the turmeric and water, and bring to a boil. lower the heat and cook, partially covered, for 1 1/2 hours.
• add the spinach to the beans, mix thoroughly until the greens wilt, and continue cooking, covered, for an additional 15 to 20 minutes. stir in salt to taste. Keep this dal on a low simmer while you make the spicy tomato butter.
• heat the ghee or oil in a frying pan over medium-high heat. when hot, add cumin seeds. when they turn dark brown (about 12 seconds), add the onion. fry the onion, stirring constantly, until golden brown (10-12 minutes). add the ginger, garlic, coriander, and chilies, and fry for 2 minutes. (if the seasonings seem to be browning too fast, reduce heat to medium.).
• add the tomatoes and continue frying until cooked and the contents of the pan look thick and pulpy. pour the entire mixture over the dal, add garam masala, and mix well. let simmer, covered, for 5 minutes before serving.

SPICED BUTTER BEAN, SPINACH AND TOMATO TOPPING FOR JACKET POTATO

Steps:

• Peel and slice the onion and garlic and fry them together until soft. Add the curry powder and stir it inches.
• Drain and rinse the butter beans and add them to the pan along with the chopped tomatoes. Simmer for 10 minutes.
• Stir in the spinach and leave to simmer for another 5 minutes.
• Serve hot over your jacket potatoes.