Tag Archives: Indian

Sprouted Mung Bean Sauté

Years ago an Indian co-worker brought into work a dish that she called a mung bean salad. It was young sprouted mung beans seasoned with garlic and spices. I absolutely loved it but either forgot to ask for the recipe or never received it and promptly forgot about it for a decade or so.  

I was recently browsing through Made in India by Meera Sodha and came across a picture and recipe of my co-worker’s bean salad. I, of course, made the recipe, loved it and added it to my collection. While the book isn’t exclusively vegan, there are a lot of great recipes that are worth a look and try. 

This recipe isn’t difficult but it does require some time and effort since you’ll be sprouting your own beans; the whole process from beginning to end will take a couple of days. Mung beans are fairly easy to come by in health food stores or grocery stores with a decent bulk section. They’re a small bean (maybe half the size of a pea) and olive green in color.

You’ll need some type of vessel for sprouting the beans. I bought a sprouting jar which is basically a mason jar with a perforated lid. Sprouting lids can be purchased from amazon.com and attached to a wide-mouth mason jar but putting together a homemade jar with a towel or cheese cloth shouldn’t be too difficult. 

This recipe calls for 1-¼ cups of dry mung beans. Place the beans in your sprouting jar and cover with 1-2 inches of water. Let them soak for 12 hours or overnight and the drain the water. Rinse and drain 1-2 times a day and allow to sprout in a dark place. I’ve read that allowing to sprout in the dark prevents them from tasting bitter. The beans will double in size as they sprout and will develop little tails in 2-3 days. I allowed mine to grow about an inch in length but they are ready for the recipe as soon as the tails appear.

The recipe comes together pretty quickly at this point. Heat oil in a pan. Add mustards seeds when oil is hot. Turn down when they begin to pop and stir in garlic and spices. Allow them to cook for a few minutes or until the garlic begins to brown. Stir in sprouted beans, tomatoes, salt and water. Bring to a boil and then turn down heat, cover, and cook for an additional 20 minutes. Season to taste and serve immediately. Eat it over rice or right out of the pan like I do!

Sprouted Mung Bean Sauté
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Ingredients
  1. 1-¼ cups whole mung beans
  2. 1 tbsp. olive oil
  3. 1-½ tsps. black mustard seeds
  4. 5 garlic cloves, chopped
  5. 1 tbsp. ginger, chopped
  6. ½ tsp. turmeric powder
  7. ¼ tsp. cayenne pepper
  8. 2 tomatoes, chopped
  9. ¼ cup water
  10. 2 tbsps. lemon juice
  11. 1-¼ tsps. salt
  12. black pepper, to taste
Instructions
  1. 1. Heat oil in a pan over medium-high heat. Add the mustard seeds once the oil is hot. Turn down the heat once the seeds begin to pop and add in garlic, ginger, turmeric and cayenne. Sauté until the garlic begins to brown.
  2. 2. Add the sprouted mung beans, tomatoes, salt and water to the pan. Stir ingredients together and bring to a boil before turning heat to low. Cover and allow beans to cook for 20 minutes.
  3. 3. Stir in lemon juice and season with more salt and pepper, if necessary. Eat alone or serve over rice.
Adapted from Food52
Adapted from Food52
Artisanal Vegan http://www.artisanalvegan.com/
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Kaju Katli

kaju katli

This is a post that nearly didn’t happen. This was the first time I’d made this recipe and was a trial run attempt. I became dismayed halfway through making it because it seemed as if I wasn’t getting the desired results; the consistency of the dough wasn’t what I wanted, the pictures were boring, and so on. But once I had a chance to review the end results, I was actually pretty happy.

Last week I’d never heard of kaju katli. A co-worker of mine has been exposing me to new Indian ingredients and foods – it’s been quite an experience. When she told me what was in this recipe and the process of making it, I knew I had to give it a try. Kaju katli has a few simple ingredients, is fairly easy to make, and pretty much vegan.

She explained that kaju katli is a very popular Indian dessert made from cashews, sugar, and cardamom (ghee is used but I substituted that out for Earth Balance) that is traditionally eaten during the Indian holiday Diwali. I researched different recipes and found a few variations; some soaked the cashews and processed them into a paste while others ground them into a powder, but the end result was turning these ingredients into a dough. I didn’t want to waste time soaking the cashews so decided to go for the latter.

kaju katli

Grind raw cashews into a powder. If using refrigerated nuts, let them warm to room temperature before processing. I found that a coffee grinder worked well. Make sure not to over process as you don’t want the oils to be released.

kaju katli

Heat water in a sauce pan and stir in sugar. At a low heat, bring to a boil and stir for a few minutes. Keep a bowl of water nearby and test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn’t disappear.

kaju katli1 (5)

Pour cashew powder and cardamom into pan and combine with sugar until a pliable dough forms. The consistency might be grainy but that will disappear as the dough is kneaded. Set aside to cool for a few minutes. If dough seems dry, add a teaspoon of vegan butter.

kaju katli

 Roll the dough out between two pieces of wax paper to a thickness of 1/8″ (3mm). Use a sharp knife to cut into diamond shapes. Let them cool completely, eat or store in an airtight container

Kaju Katli
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Ingredients
  1. 1 cup raw cashews
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. 1/2 tsp. cardamom
  5. 1 tsp. vegan butter (optional)
Instructions
  1. 1. Grind cashews into a powder using a spice or coffee grinder. Don't over process as that will release the oils.
  2. 2. In a sauce pan, combine sugar and water and bring to a boil over a low heat. Continually stir for several minutes. With a bowl of water nearby, test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn't disappear.
  3. 3.Remove pan from heat and add in cashew powder and cardamom. Mix until a pliable dough forms. Dough will be grainy but will smooth out with kneading. Set aside to cool for a few minutes.
  4. 4. Roll dough out between 2 sheets of wax paper with a rolling pin to a thickness of 1/8" (3mm).
  5. 5. Cut into diamond shapes. Let cool completely before separating pieces.
Notes
  1. *A teaspoon of vegan butter can be added if dough feels dry.
  2. *Store any uneaten pieces in an airtight container.
Artisanal Vegan http://www.artisanalvegan.com/