Jainworld
Jain World
Sub-Categories of Passions
The Vegetarian Way
Dride Beans, Peas and Lentils
Bitter Melon  (Karela nu shak)
Stuffed Bread with Dal Filling
Spongy Cheese Balls in Syrup

Chapter : 2 - Dried Beans, Peas and Lentils


Spiced Mung Beans

(Masala mung)

1 cup mung beans                                  � tsp turmeric

2 cups water                                          1 Tblsp ground coriander-cumin

1 tsp cumin seed                                    Salt to taste

2 Tblsp ghee or butter or oil                     1 tsp lemon juice

� tsp hing                                              � teaspoon chopped ginger root

1 tsp paprika                                           1 tsp chopped coriander leaves

                                                              or parsley

1.     Pick over and wash the mung beans.  Soak beans overnight in water just enough to cover the beans.

2.     Add 2 cups of water and bring to a boil.

3.     Add spices and all; the other ingredients. Cook for 15-20 minutes until beans are soft and cooked.

4.     Garnish with fresh coriander leaves (or parsley).

                                                         Serves 4-6

Quick soaking method rebydrates dried beans in little more than one hour.  Bring the beans and water for soaking to a boil.  Boil for two minutes.  Remove from heat and cover the pot.  Let stand in water for one hour and cook the beans.  The beans can spoil if they stand in hot water soaked for 2 top 3 hours.
 

Mung, Udad and Chana Dal

(Trevati Dal)

� cup mung dal                                      1 tsp garam masala

� cup udad dal                                       � tsp turmeric

� cup chana dal                                      1 tsp grated ginger root

3 cups water                                            Salt to taste

2 Tblsp oil                                                1 green chilli, chop small (opt)

2 tsp cumin seeds                                    4 heaping tsp yogurt 

1.     Pick over and wash dals thoroughly.  Place the dals in a pot with water, bring to a boil; and simmer for 20 minutes, covered.

2.     Heat the oil; in a small saucepan and brown cumin seeds.  Add spices and fry for 1 minute.

3.     Add fried spices to the cooked dals.  Add chopped green chilli (optional) and mix well.  Simmer uncovered for 15 minutes.

4.     Season with salt.

5.     Serve in individual bowls.  Top each bowl of dal; with 1 heaping teaspoon of yogurt.

Serves 4-6

To grate fresh ginger root use a hand grater.  Peel the ginger opf its bark-like skin with a knife.  Using a grater with small holes, grate or shred the peeled ginger.  If your grater has several whole sizes use the side with the smallest holes.