Mung beans and green papaya is a very healthy yet delicious combination. This plant based stew is full of protein, vitamin and fiber. All you need for this refreshing stew, is steamed rice and you can indulge in deep fried shoestring potatoes once in a while as a side. It's a simple pleasure of delicious comfort meal any time of the year.
Green Papaya is native to South America then it spread through South East Asian countries and Indian sub continents. Green papaya has many health benefits. It is full of antioxidants, vitamin C, good for diabetic patients and digestive system. Green papaya is cooked differently in different region In India. It was a staple vegetable in my mother's kitchen and she cooked so many delicious dishes as well as some bland type when we were sick. Here are some delicious dishes I have already shared. Check these out, Green Papaya and Lentil Fritter Stew, Green papaya, Chickpeas and Potato Curry, Shrimp and Green Papaya Curry.
Ingredients~
1/2 cup yellow mung bean
1 1/2 cup small-medium diced green papaya
1/3 cup fresh/frozen peas
1/2 tsp ginger paste
2 tbsp oil
2 tbsp grated coconut
1 bay leaf
2 dry red chilies
1/8 tsp Bengali whole five spice mix
1/4 tsp turmeric powder
1/2 tsp salt or as per taste
1/8 tsp sugar(optional)
2 1/2 cup water
A few sprigs of cilantro
Dry roast mung beans until light brown, then wash well and cook in a medium sauce pan or dutch oven with 1 1/4 cups of water, little salt and turmeric over high heat. Bring it to a boil. Reduce heat and simmer for ten minutes or mung beans are just tender.
While bean is boiling, heat 1 tbsp oil in a medium pan over low-medium heat and saute diced papaya with little salt and turmeric for 4-5 minutes. Transfer sauteed papaya in the pressure cooker. Pour one cup hot water and cook till 2 whistle. Turn off the heat and release pressure carefully. Add semi tender green papaya fresh/frozen peas and sugar in the cooked beans/dal stirring well then cook for a further 6-8 minutes. Add more water if needed. Turn off the heat.
In a different small pan, heat oil over medium high heat. Temper bay leaf, cumin seeds or whole five spice, green and dry chili together. Add in minced ginger. Saute for a few minutes. At last add in grated coconut. Saute until coconut turn just light brown. Save some brown coconut to sprinkle on top. Make sure coconut doesn't burn. Pour tempering spices and oil over the stew. Give it a good stir. Taste and adjust seasonings. Garnish with cilantro leaves. Serve with white or brown rice and lemon/lime wage. Enjoy!
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