Saturday, December 27, 2008

Sprouted Mung Bean Curry

This is a nice and spicy dish especially in the winter months to warm one up.

Soak whole mung beans for about 8 hours in cold water, once they get plump, drain off the water and cover with a wet paper towel and keep for a couple of days. The ones in the picture took 4 days to sprout that long. I kept rinsing them with fresh water everyday.

1 cup dry mung beans soaked and sprouted
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
2 red chillies
1/2 tsp hing
1/2 onion minced fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chillies paste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sambar powder
1/2 tsp garam masala powder
1 tsp tamarind paste

Heat oil add mustard seeds, cumin seeds, red chillies, and hing, once they splutter,
add onion and saute till golden brown.
Add the ginger paste, garlic and green chillies paste.
Stir for a minute add the spices, chilli powder, turmeric powder, sambar powder and garam masala powder.
Add about 2 cups of water and the mung beans.
Once it comes to a boil, lower the heat, cover and cook till the beans are tender and the gravy has reduced.
Add tamarind paste and salt, Cook for a few minutes.
Remove from heat, garnish with cilantro leaves.
Serve with rice, rotis or any bread.

This recipe is an entry to two events one is to Suganya @ Tasty Palettes who is hosting the Sixth Helping of My Legume Love Affair - Hot & Spicy ,created by Susan of Well Seasoned Cook, and the other event is JFI Sprouts hosted by http://www.ammaluskitchen.infovegan/.


Veggie Enchiladas

My family loves this dish,I store the leftovers in single servings to take for lunch the next day. This recipe was on Everyday Food, I changed some ingredients and added more heat as I like it spicy. You can halve the ingredients and make it in a 8 inch dish but I find it easier to make it in one big casserole dish and freeze the rest if there are any leftovers.

1 can (15 oz) black beans rinsed and drained
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (8 .75 oz) corn kernels
1 tbsp oil
1 tsp cumin seeds
1/2 tsp red pepper flakes
1 garlic clove crushed

4 tbsps oil
1/2 cup flour
1 tsp cumin powder
½ tsp cayenne powder
2 chipotle chillies in adobo sauce minced and 1 tbsp adobo sauce from the can
2 tbsp tomato ketchup or tomato puree
Salt and pepper to taste

16 corn tortillas
2 cups grated Cheddar cheese

To make the filling-
Heat oil, add cumin seeds, red pepper flakes, minced garlic stir for a minute add the beans, spinach and corn kernels.
Add salt and pepper.
Stir for 2 minutes remove from heat and keep aside to cool.

To make the sauce-
Heat oil add flour and cook for a minute.
Add 2 and 1/2 cups of water and whisk.
Add cumin powder, cayenne powder, and the minced adobo chillies,.
Add salt and pepper and the tomato ketchup or tomato puree and cook sauce till thickened.
Preheat oven to 450 degrees. Stack corn tortillas in a damp paper towel and microwave for 1 minute on high.
Put 2 ladles of sauce in a baking dish about 16 inch baking dish or a casserole dish.
To make the enchiladas, add 2 tablespoons of veggie filling a tsp or less of cheese on the tortilla. Roll and place seam side down in the baking dish over the sauce.
Pour sauce over the tortillas. Sprinkle the cheese and bake for 20 minutes till bubbly.
Let cool for 10 minutes before serving.