Ingredients:
1 cup yellow mung beans rinsed
1 small onion chopped into small pieces
2 cups peeled and cubed butternut squash
1 clove garlic peeled and crushed
1 inch piece of ginger crushed
2.5 cups water
1 tsp. salt
1 tsp. turmeric
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 diced green chillies or 1/2 jalapeno pepper
Place all the ingredients in a 4 quart pot and cook on medium heat uncovered for 30 minutes, stirring occasionally.
If all the water has evaporated add 1/4 cup water, (stir very gently so the mung beans don’t get mushy) cover the pot, and cook for another 10 minutes on low heat.
Garnish with 1tbs. chopped cilantro and serve with brown basmati rice, and a side dish of steamed broccoli.
Note: You can also enjoy this as a soup by adding water.
Makes 4 servings.
No comments:
Post a Comment