Monday, March 28, 2011

Coconut Mung Beans , Daikon Noodles, Mango Lassi


I love Indian food. It is so savory and delicious and when you make it at home, you can control the amount of fat that goes into the dish. I am always  shocked when I eat at an Indian buffet and get bombarded with such a huge quantity of oil in the dishes.

I like using coconut oil because it has such a high smoke point and you can toast the spices and get a really good char on the onions initially.

This meal was made with whole mung beans, but you could use yellow  split peas, lentils, or even chickpeas with fine results.

Coconut Mung Beans

  • 1 T coconut oil
  • 1 /2 t cumin seeds
  • 1 large onion, diced
  • 1 Serrano chili
  • 1 T minced ginger
  • 1 T curry powder
  • 1 c mung beans
  • 4 c water
  • 1 t Creole seasoning
  • Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
  • ½ c cilantro
  • Toasted coconut for garnish
  • Soy Sauce/Pepper to taste

Method:

  1. In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes. 
  2. Add the beans, water and Creole seasoning
  3. Put top on pressure cooker and bring to high pressure for 6 minutes.
  4. Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire


I also made a side dish with cauliflower, peas and potatoes. You can make a pot of Basmati Rice if you desire, but I these two dishes together were more than enough for me.

The great about this dish is that it is done in around 30 minutes, but will taste like it’s been cooking much longer. The leftovers are even better the next day or two and will also make a great burger!  The burger would be delicious served with my Lower Fat Goddess dressing, sprouts, onions and veggies stuffed into a wrap, collard leaf or on one of my simple homemade buns!

You make a pot of Basmati Rice while it is cooking

Or some Daikon Noodles!

A side of greens..

And a Mango Lassi will be a perfect end to this delicious meal!

And now onto my Portrait of the Day! I am showcasing some of my work because I will be funding my Cross Country Road Trip by setting up photo shoots (and cooking classes or even Personal Chef Servies!) . I will have my itinerary up within the next month or so.

11 comments:

  1. beautiful photo!!

    Did you make the dikon noodles?

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  2. Jessica.. yes.. I thought I had linked to them, but I didn't... here's the link:

    http://melomeals.blogspot.com/2011/01/frugan-spicy-sesame-noodles-daikon.html

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  3. It all looks amazing!
    Blessings, Debra
    Raw Vegan Diet

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  4. some great photos! is that you?

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  5. i love black and white!! very pretty!im going to check out that greens recipe.

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  6. I love using coconut oil in cooking too. and in uncooking.

    I could really go for a mango lassi right now.

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  7. I love Indian food! I know what you mean about the amount of oil used when you eat out, though...I am so used to cooking without it, that I *really* notice it when I go out. I really wish Indian food/cooking didn't call for quite so much, as the flavors as so delicious!

    Courtney

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  8. I might have to make a lazy girls' version of this: I don't have the spices necessary! but I want to use my lentils in something, and this recipe looks great :)

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  9. I love how you've created a coconut flavour in your dish without relying on copious amounts of coconut milk/cream! I get a bit sick of coconut when it's too "in my face" :P

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  10. Melody, this is right up my alley!!! Everything sounds wonderful. Thank you for sharing your recipe, as always.
    xo
    Aimee

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  11. This all looks wonderful, especially the mango lassi. I shouldn't do this late at night ... now I'm hungry :)

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