Fresh fruits and vegetables are at the peak in the summer months, so lots of colorful fruits and veggies are served in our daily family meals. This lightly spiced stew is so simple to make that reminds my childhood every time I make it. My ma used to make this stew in winter months when vegetables are produced in great abundance. The earthiness of dry roasted mung beans, sauteed mixed vegetables combined with freshly grated ginger, turmeric powder and chili powder, tempered spices that brings bright color and wonderful aroma to the dish. I serve this stew with brown rice packed with lot of nutrients and fiber. Frozen vegetables can be used but fresh vegetables make this stew more flavorful and delicious. As a Bong we use little sugar in all vegetarian dishes to enhance the taste. But it can be left out. This wholesome meal is excellent for busy weekday. It can be ready within 30-40 minutes.
Ingredients~
3/4 cup skinless yellow mung bean
2 heaping cups mixed vegetables, diced
1/2 tsp. ginger paste
1/3 tsp. salt or to taste
1/4 tsp. turmeric powder
1 small bay leaf
1 small dry red chili
1/4 tsp. whole five spice
1 thin/small cinnamon stick
A pinch of chili powder
1/8 tsp. raw sugar(optional)
1 green cardamon pod, grind in to a fine powder
2 tbsp. oil
2 1/4 cups warm water
Method~
Dry roast mung bean until light golden brown. Wash with cold water couple of times. Boil mung bean in a medium pot with little salt and turmeric and 2 cups of water until tender but firm in texture. While mung bean is boiling heat oil in a medium heavy pan. Temper whole five spice, cinnamon stick, bay leaf, dry chili together. Add in cut vegetables, salt, turmeric powder, chili powder and ginger paste. Saute on low medium flame until light brown. Pour boiled mung bean, raw sugar and 1/4 cup water. Simmer for 4-5 minutes. Remove from the heat. Taste and adjust the seasoning. Sprinkle with ground cardamom powder. Serve with brown or white rice and some tangy sweet pickle or lemon wedge. Enjoy!!
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| Happy Cooking! |
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