Monday, August 25, 2014

Roasted Split Mung Beans with Chayote Squash

Bhaja Mooger Dal Squash Diye
Toasting split, yellow mung beans just until golden brown in a dry skillet gives these lentils a deep & rich flavour. It takes about the same amount of time for the julienned chayote squash and lentils to cook. The ghee can be omitted to make this a vegan dish.

1 cup mung dal
4 chayote squash, peeled and julienned
4 Tbsp. vegetable oil
2 Tbsp. ginger paste
½ tsp. shah jeera or jeera/cumin seeds
1 cinnamon stick
2-3 star anise
½ tsp. turmeric powder
salt to taste
2 cups water, set to a simmer
1 tsp. ghee/clarified butter (optional)
2-4 green chillies, slit in half
chopped cilantro

  1. Roast mung dal in a dry skillet until fragrant and golden brown.
  2. Remove toasted lentils to a bowl & wash in several changes of water.
  3. Heat oil in same pan over medium-high heat.
  4. Fry cinnamon stick, star anise and shah jeera till seeds sputter.
  5. Add julienned squash & toasted lentils, top with ginger paste and turmeric.
  6. Stir till everything is well combined and cook on medium heat for 10 minutes.
  7. Add 2 cups simmering water to pan, adjust salt taste and bring to a boil.
  8. Simmer for 20 minutes or until squash & lentils are fully cooked.
  9. Garnish with ghee, green chillies and cilantro and serve with hot cooked Basmati rice, naan or tortilla.

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