Mung bean with Jack fruit Seeds

This Mung bean and jack fruit seeds stew spiced with fresh ginger paste and other basic spices is a very delicious vegan and vegetarian friendly dish can be enjoyed with plain rice and simple shallow fried eggplant, fried potato or any veggie fritters. 

Jack fruit grows in tropical countries like India, Bangladesh and other Asian countries and it’s a very popular summer fruit. Young jackfruit that is called in Bengali language “echor” used  in savory recipe is very famous in Bengali cuisine. 

Young jack fruit made its way to be prepared in place of meat in western countries and it has become very popular in vegan cuisine now. Local Asian and Indian groceries carry ripe jack fruit during summer months to fall. I happen to buy every year quite a few times to enjoy fruits and its seeds in various curries. This is one of my most favorite summer fruits that I grew up with. Ripe jack fruit is very sweet with distinct flavor comes in two different of texture as far as I know, slightly crunchy and soft mushy type. It’s a very common fruit tree in many houses in India and neighbors share with each others. Sometimes it’s too big to handle. Many people don’t like its smell and too overpowering if ripe one is taken out from the tree and left in the kitchen. Once cut it’s better to finish as soon as possible. However jack fruit seeds are great in curries and most people like it very much even if they can’t eat the fruit. 

Cutting Jack fruit may seem daunting but it’s quite easy. First lay newspaper underneath the cutting board. Then grease knife and ware gloves. Cut in half. Cut the tough part in the middle. Pick the fruit and take out the pit. Discard any fibrous parts and save the seeds for roasting or using in curries. After taking out the seeds wash and let them dry on a paper towel overnight. Once dried peel the outer layer and cut not desired pieces.  Refrigerate the rest and use them as soon as possible or else it becomes moldy. For this recipe it needs basic staple ingredients and very simple to prepare. 

Ingredients ~

3/4 cup mung beans 

1 cup jackfruit seeds, cut into desired pieces 

1/2 tsp salt or to taste 

1/2 tsp turmeric powder 

3 cups of water or as needed 

1 bay leaf 

1/4 tsp whole five spice mix 

4 tbsp oil

1 tsp ginger paste

1/2 tsp. coarsely ground coriander seeds

1/2 cup freshly grated coconut

1/4 tsp cumin powder 

A pinch of sugar(optional)

1/4 tsp roasted ground cumin powder 

A few sprigs of cilantro leaves

Method~

Dry roast mung bean over medium low heat for 1-2 minutes until it turns light brown color Remove from the heat and wash well. Bring 2 cups of water to a boil in a medium pot. Add in mung bean and jack fruit seeds, turmeric powder and salt until it softens but not mushy for about 15 minutes in a pan or in a pressure cooker with one whistle. Let the pressure release by itself. Check for its doneness. 

Heat oil in a medium pan and temper it with  bay leaf and five spice seeds on medium high heat, then add coconut and saute for a minute til it turns light brown followed by ginger paste,coriander,cumin powder and fresh chilies and fry for just thirty seconds. Mix well. Add more water and simmer on medium heat with the lid on for five minutes. Stir well and give it a taste to adjust seasonings. Add water if needed for desired consistency. Remove from the heat and let it cool for a while before serving.Sprinkle with roasted cumin powder and garnish with fresh cilantro. Serve with plain rice, along with swallow fried eggplant/begun bhaja or any other vegetable fritters.Enjoy!

Note~Add a dollop of ghee as per taste.

Happy Cooking!