Curried Cabbage With Whole Mung Beans Recipes

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.

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.

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.