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Now that the winter chills have finally settled in, I have the perfect comfort dish to warm you up. This dish is a combination of a dhal, soupy stew 😉 So I have the green mung beans which are highly nutritious and delicately cooked up with a selection of spices. To this, I added pasta rice…O yes I did 😊 for that extra textural component, I have the fresh crisp bite of broccoli and a bit of spicy chewy tofu which all culminates into one big beautiful bowl of goodness. From me to you with love, the recipe is as follow:….
Preparation: (4 hours for soaking mung) Cooking Time: 30 -35 minutes Severs: 4
A good heaped ½ cup (125ml) Green mung dhal (soaked in water)
Water for boiling mung
1-2 glug of oil
2 star anise
1 sprig curry leaves
½ tsp (2.5ml) yellow asafoetida powder
¼ tsp mustard seeds
¼ tsp cumin seeds
½ cup (125ml) chopped onion chopped
2-3 green chilles roughly sliced
1 tbsp (15ml) fresh garlic and ginger paste
½ tbsp (7.5ml) coriander powder
1 tsp (5ml) cumin powder
1 tsp (5ml) turmeric powder
1 tsp (5ml) garam masala
2 tsp (5ml) chilli powder (mild/med) (adjust more or less as you like)
1 large tomato finely diced (1 cup 250ml)
1 tsp (5ml) salt
2 ½ – 3 cups (500=750ml) hot water
½ cup (125ml) pasta rice
1 small head broccoli broken into florets
150g tofu cut into small square piece (replace with paneer or soya chunks if you like)
1 tbsp (15ml) curry powder (or garam masala)
Coriander to garnish
Let’s cook 😊
After the mung dhal has soak, rinse them out and boil until soft but still holds its shape.
(you may pressure cook the mung as well)
Boil past rice al dente, as per the instructions on the pack, when done keep aside.
While the mung is cooking
Heat a glug of oil in a big pot. Toss in the star anise, asafoetida, mustard seeds, cumin seeds, and curry leaves. Once seeds pop and leaves splatter,
Throw in the onions – cook for a few minutes just until translucent.
Add in the chillies, garlic & ginger – sauté for a few seconds
Now add the coriander powder, cumin powder, turmeric power, garam masala and chilli powder – give it a quick mix and then immediately add the tomatoes. Give it another good mix. Add a ½ cup of water and the salt – cook until the tomatoes are cooked through. (5-8 minutes) when cooked, add this to the soft mung beans. Add three cups water, bring to a boil and simmer for 8-10 minutes.
Now heat some oil in a separate non-stick pan. Toss in the broccoli, season with salt and a some curry powder– sauté for minutes – remove and keep aside.
Toss in the tofu, sprinkle with some salt and a good seasoning of curry powder. Fry until crispy. Keep aside.
Now let’s bring this dish together: add the cooked pasta rice to the cooked and braised mung dhal. Throw in the tofu and simmer for 3-5 minutes, lastly add the cooked broccoli and coriander leaves and serve hot.