Mung and Azuki Beans with Fresh Peas and SpicesRelated recipes from Lisa's Vegetarian Kitchen:
1/2 cup of whole mung beans
1/2 cup of azuki beans
2 cups of fresh peas
2 teaspoons of oil or butter
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1/2 teaspoon of asafoetida powder
2 fresh jalapenos or green chilies, finely chopped
small handful of dried curry leaves
3 - 4 dried red chilies, broken into bits
2 medium tomatoes, finely chopped
1 teaspoon of methi leaves
sea salt to taste
Soak the mung beans and the azuki beans overnight in enough water to cover. Drain, transfer to a pot along with 2 cups of water. Bring to a boil, immediately reduce the heat to low and cover and simmer for 15 minutes. Now add the peas to the pot and continue to cook until the beans are soft and the peas are tender - roughly another 15 - 20 minutes. Add more water to the pot if necessary, though most of the water should be absorbed at the end of the cooking time. Set aside.
Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.
Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.
Serves 4 - 5.
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Yunnan Stir-Fried Azuki Beans and Green Pepper