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 India - Moong Sirkewali (Mung Bean With Vinegar Soaked Spices)
adapted from From Bengal to Punjab by Smita Chandra
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Description
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Ingredients
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- 1 Cup Mung Beans -- Cooked
- 2 Cups Chicken Stock
- 3 Tablespoons White Vinegar
- 2 Cloves Garlic -- Chopped
- 1 Medium Jalapeno -- Chopped
- 1 Teaspoon Ginger
- 1/2 Teaspoon Pepper
- 1/2 Inch Cinnamon Stick
- 1/2 Teaspoon Clove
- 1/2 Teaspoon Cardamom
- 1 Medium Onion -- Chopped
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Cumin
- 1 Medium Bay Leaf
- 1/2 Teaspoon Turmeric
- Salt -- To Taste
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Directions
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Pour vinegar in a small bowl, add garlic, jalapeno, ginger, pepper, cinnamon, cloves and cardamom. Soak for 30 minutes. Saute onion, cumin and bay leaf for 7 minutes. Transfer garlic mixture to a blender and puree. Combine onion mixture with garlic puree and saute for 1 minute. Add beans, stock, turmeric and salt. Cover and simmer for 20 minutes. Serve over rice.
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Serves
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4
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Time to Make
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0:00
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