Hello and Happy Sunday friends! I hope everyone had a fabulous weekend and is looking forward to the week ahead. My apologies for not posting last week but I was out of town and had one heck of a week after I got back. However, I will be posting this week and next to make up for it. :) Today's recipe is a staple in my house because it is so delicious and oh so good for you. It doesn't take long but requires just a bit a prep work - and by a bit I mean soaking beans for a couple of hours and that's it. It's so easy that I am sure it will become a staple in your house too. Enjoy!
Ingredients:
1 cup dry moog beans
2 cups water
1 TBSP EVOO (extra virgin olive oil)
1-2 tsp grated/crushed ginger root
1-2 tsp crushed serrano peppers
1/2 tsp cumin seeds
1 TBSP sugar
1 tsp salt
1 tsp lemon juice
1 tsp turmeric
1-1.2 TBSP cumin & coriander powder
1 tsp red chili powder
3-4 curry leaves
1 roma tomato, diced (optional)
Colored bell peppers (optional)
Cilantro to garnish
Fresh yogurt (optional)
Directions:
1. Soak the moog beans in 2 cups of warm water for a couple of hours prior to cooking.
2. In a pressure cooker, heat EVOO on medium to low heat, add cumin seeds, and wait for the seeds to start roasting (you will smell it and the seeds will turn a darker shade of brown).
3. Remove from heat and add curry leaves, ginger, serrano, tomato, & bell pepper and sauté for a couple of minutes.
4. Add the soaked moog beans with the water and the remaining ingredients.
5. Cook for roughly 20 -30 minutes in a pressure cooker (3-4 whistles if you're using an Indian style pressure cooker).
6. Garnish with cilantro and serve warm with rice, tortillas, or enjoy it by itself.
Ingredients:
1 cup dry moog beans
2 cups water
1 TBSP EVOO (extra virgin olive oil)
1-2 tsp grated/crushed ginger root
1-2 tsp crushed serrano peppers
1/2 tsp cumin seeds
1 TBSP sugar
1 tsp salt
1 tsp lemon juice
1 tsp turmeric
1-1.2 TBSP cumin & coriander powder
1 tsp red chili powder
3-4 curry leaves
1 roma tomato, diced (optional)
Colored bell peppers (optional)
Cilantro to garnish
Fresh yogurt (optional)
Directions:
1. Soak the moog beans in 2 cups of warm water for a couple of hours prior to cooking.
2. In a pressure cooker, heat EVOO on medium to low heat, add cumin seeds, and wait for the seeds to start roasting (you will smell it and the seeds will turn a darker shade of brown).
3. Remove from heat and add curry leaves, ginger, serrano, tomato, & bell pepper and sauté for a couple of minutes.
4. Add the soaked moog beans with the water and the remaining ingredients.
5. Cook for roughly 20 -30 minutes in a pressure cooker (3-4 whistles if you're using an Indian style pressure cooker).
6. Garnish with cilantro and serve warm with rice, tortillas, or enjoy it by itself.
When do u add the salt and sugar ? Along with the ginger etc before starting the pressure cooker ?
ReplyDeleteHi Sajani. Add salt, sugar, lemon, turmeric, cumin & coriander powder after you add water and beans in the pressure cooker. Hope this helps you! :)
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