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Mung beans
Mung Daal Seera Ingredients: 1 cup mung beans 1 cup ghee 2 cups milk 1 ¼ cups sugar few strands of saffron 1 ½ tsp. Cardamom powder few slices of almond and pistachio Method: Soak mug beans for 3-4 hours. Remove from water and grind coarsely in a mixer. Heat 2-3 tbsp. of ghee in a pan and saute the bean on a low flame. Keep on adding ghee or Butter little by little and continue stirring. When it turns reddish brown add milk. * When milk gets absorbed, add sugar and continue stirring on a low flame. add paste of saffron and cardamom powder and remove from heat. Sprinkle slices of almond and pistachio. Note: Instead of milk, water can be used in step no . * Instead of mung beans. Coarse mung flour can be used for this recipe. Mung beans Kitchari (Tridoshic) Makes 4 servings. Ingredients: 1 cup of mung beans 1 cup of basmati rice 1 piece of ginger root 2 tablespoons of coconut shreds 1 bunch of cilantro 1/2 cup of water 3 tablespoons of ghee (clarified butter) 1 cinnamon stick 5 whole cardamom pods 5 whole cloves 10 whole black peppercorns 3 whole bay leaves 1/4 teaspoon of turmeric 1/4 teaspoon salt Instructions: Wash beans and rice until water is clear. In a blender, put ginger, coconut, cilantro and 1/2 cup of water and blend till liquefied. Heat saucepan on medium heat, add ghee or butter, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment, add blended items to spices, then turmeric and salt, stir until lightly browned. Stir in mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil. Let boil for 5 minutes. Then turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes) MIXED-NOODLE-AND-RICE-SALAD 1&1/2 cups Basmati or any long grain rice (12ozs) 1/2 tbsp salt 1&1/2 tbsps oil 1/2 tsp red hot chili powder 6 ozs dried egg noodles 1/3 tsp each salt & oil (for boiling egg noodles) 4 ozs each rice & mung-bean vermicelli 1/3 tsp each, salt & oil, twice, for preparing rice & mung-bean vermicelli separately 4 ozs Bean sprouts, scraggly ends removed 2 medium potatos, boiled, peeled & thickly sliced 3 large eggs, hard boiled, peeled & thickly sliced (Burmese people prefer duck-eggs to chicken-eggs) 4ozs raw-papaya(katcha-popaya), finely shredded 4 ozs cabbage, finely shredded 1/2 tsp salt, or to taste 1 tsp sesame oil 1/4 cup peanut oil (4ozs) 4 large onion, peeled, quartered and finely sliced 20 cloves garlic, peeled & finely sliced 2 red hot chilies, seeded & sliced 4 ozs ground powder of dried shrimp 4 ozs ground powder of gramdal (properly baked in a shallow pan over a medium flame,stirring constantly) 4 fl ozs fish sauce 6 fl ozs tamarind concentrate, duly diluted in water 2 tbsps red hot chili powder PREPARATION ----------- **Wash rice a couple of times under tap water, drain and let aside for 10-12 minutes; **Fill a thick bottomed large pan or pot with salted water & bring to a boil. Add rinsed rice to the boiling water and cook for 8-10 minutes, or until rice is done. Remove from the heat & drain in a colander and keep aside. Heat 1&1/2 tablespoons oil: add 1/2 tsp chili powder & fry for 30- 40 seconds. Once done, pour this chili-oil mixture over the cooked rice and mix well with the back of a wooden spoon-if mixed well & evenly, rice will have a slightly reddish color. But be careful, not to break the grain of rice. Keep aside, but warm. Fill a large pot with salt & water & bring to a boil. Add egg noodles and cook for 2-4 minutes, or till noodles are tender, but not soggy. Remove from the heat, drain in a colander under cold tap water for 40-50 seconds, or until noodles are no more sticky. Set aside. Again fill a large pot with salt & water and bring to a boil: add rice vermicelli and cook for 1-3 minutes, or until vermicelli is done, but not over cooked. If overcooked, vermicelli will become soggy. Remove and drain in a colander, rinse under the cold tap water for a few seconds, or until vermicelli is no more sticky. Set aside. For preparing mung-bean vermicelli, take the same steps, you have taken for preparing rice vermicelli. Place the bean sprouts in a heat proof bowl, cover it with boiling water; I mean boiling water & not fairly warm water; and leave it for 25-30 seconds; rinse under cold water, drain and let it aside. Heat the peanut oil in a frying pan; fry onion, garlic and chili, but each separately, over a moderately medium heat, till crispy; add more oil if needed. Mix onion & garlic together, but keep chili separately. TO SERVE: Arrange chili-mixed rice, the assorted noodles, sliced potatoes, sliced boiled eggs, bean sprouts, papaya, cabbage, mixture of fried onion & garlic, fried chili, dried powder of shrimp, baked gramdal powder, fish sauce, tamarind concentrate and chili powder ; all separately in individual-service dishes and bowls. Offer every items (main & items of Garnishes), to the diners. Let the diner choose items of their choice. But condition is, every diner will have to mix his platter with his fingers. NOTE: The modern way of serving to each diner is: Mix all the ingredients & garnishes in a large serving dish proportionally, leaving fish sauce, tamarind, mixture of chili-oil, for diners to choose. Offer first the main mixed dish, and then let the diner choose from the remaining of garnish items. Note: To those who are not familiar with the "Burmese Cuisine", may find this dish to be tedious. But I am sure, once you get used to "Burmese Cuisine", you will enjoy this dish. Pesarattu Ingredients 1 cup mung beans 1/3 cup rice 4 green chillies 1 tspn cumin 1 inch piece ginger salt to taste oil 1 cup chopped onions chopped coriander Preparation 1. Soak mung bean and rice five to six hours. Grind to rava consistency with chillies, ginger and cumin. Add chopped onions, coriander and mix well without beating. Lay out thin crepes in non-stick pan and do same as for regular dosas. Cabbage, potatoes and peas Ingredients 1/2 cup mung beans 1/2 a small head cabbage chopped fine 1 large baking potato, diced a bunch frozen peas 1 heaped tspn turmeric, salt to taste shredded dry coconut (fine variety) soaked in a little water mustard,dry red chilli, curry leaves and oil for seasoning Preparation 1. Set beans to cook in about 2 cups water and a touch turmeric. When bean is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the beans. Add sambar powder and salt. 2. Cover with a lid and let it simmer away another 10 to 15 mins. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes. 3. Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, Venn pongal Ingredients 2 cups rice 3/4 cup mung bean, dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin, turmeric, salt to taste. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation 1. Wash rice and roasted bean. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat. 2. Warm ghee or butter and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee or butter and in a minute pour onto the pongal with the cashews. Add the ginger. Mix well . |
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