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.

Mung Dal with Zucchini

Mung Dal with Zucchini

Mung dal is most often roasted before cooking, but it cooks and tastes very good without roasting. I try to add vegetables to any lentils I cook to increase my family's intake of vegetables.

Burmese Tohu

Chickpea Tofu

A weekly challenge on a food group in Facebook with a main ingredient of chickpea flour or besan (sounds like baisin) as it is known in Hindi, prompted me to try this for the first time. There were certain foods in Rangoon, Burma that were best left to the experts, the street vendors, with the result that they were rarely, if ever, made at home. Ohno Khaukswe, Mohinga and Tohu were among these. After leaving Burma, all we were left with were memories of these delicasies but now, thanks to all the foodies on the Internet, our shadowy memories are coming to life in our own kitchens.

After chilling in the refrigerator, the tohu develops a firm and creamy texture. This recipe yields 2 lbs. of tohu and can be used as a garnish for Mohinga and as the main ingredient in various salads. 

Mung Dal with Cauliflower

Mung Dal with Cauliflower

This is another of Mum's recipes that was served when we had guests for dinner.

Ingredients:

1 cup mung dal

1 cauliflower, cut into bite size pieces with stems attached

1 cup frozen peas

2 Tbsp. extra light olive oil

1 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

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
4. Add cauliflower florets, top with ginger paste and turmeric.
5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
7. Simmer for 10-15 minutes and adjust salt to taste.
8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.