Donnerstag, 22. April 2010

green mango dal & red kidney bean stew

I made this last night, taking most of the recipe from a collection called Andhra Gumagumalu by Vijayalaxmi Reddy - DH loves Andhra food! It came out pretty spicy, but the recipe called for even more green chillies and an additional tsp of chillipowder, so feel free to heat up!

1/2 cup toor dal
1/4 mung dal
1/2 tsp turmeric powder
Pressure cook with 2 cups of water.

1 or 2 unripe mangoes cut into small pieces
1 or 2 small heads spring (pointed) cabbage, shredded
1 chopped tomato
1 tsp sambar masala
1 tsp jaggery or brown sugar
1 tsp tamarind concentrate

1 tbsp ghee or oil
1/2 tsp cumin seeds
a few curry leaves
1 tsp mustard seeds
a pinch of asafetida
2 dried red chillies
1 hot green chilli
2 cloves garlic, minced
1 chopped onion
1 tsp urad dal - if you have
Heat the oil. Add the rest of the ingredients and fry well. Pour into dal-veg mix. Good with rice and papad.

This red kidney bean stew is what we had a few days ago. As it uses canned beans, it cooks quickly. We spooned it into wraps, added some shredded lettuce and a dollop of soured cream, and that what lovely. Would also work well with chappati or other bread. Here I owe Sushila Issar and Mrinal Kopecky for the recipe though I played with it, as usual.

2 cans red kidney beans, 1 drained
2 tbsp oil
1 cinnamon stick
2 onions finely chopped
4 tomatoes, chopped
2 tsp minced ginger
1/8-1/4 tsp chilli powder
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp garam masala
coriander leaves for garnish

Heat the oil. Roast the cinnamon stick for a few minutes, then add onions. When they are starting to brown, add tomatoes and ginger. Allow to simmer for 5 mins. Add chillipowder, turmeric, coriander and salt and cook for another minute or so. Add the beans with their liquid and the drained beans and simmer uncovered until it reaches desired consistency.

And today? Leftovers! Watch out for chappatis and a potato curry tomorrow.

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