ooooooohhhh recipe? please! please!Originally Posted by OakLeaf
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12-08-2007, 06:34 PM #1
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12-09-2007, 07:30 AM #2
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Ooooh, Oakleaf, I want the recipe too! Please, please, pretty please post it for us? Originally Posted by Eden
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12-09-2007, 11:04 AM #3
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Phillipine Mongo (adapted from Madhur Jaffrey's World of the East Vegetarian Cooking) Originally Posted by Eden
2 medium onions
7 cloves garlic
1 c whole unpeeled (green) mung beans
3 tbsp olive oil
3/4 lb tomatoes, chopped (or one 12-oz can or home-canned pint)
1 large bunch spinach leaves and roots (opt.), separated and well washed
1 tsp salt, or to taste
1 tbsp lime juice
1 lime, cut in wedges
1/4 c fruity extra virgin olive oil
Pick over and wash mung beans. Chop onions and mince garlic. Heat olive oil in a 4-6 qt pressure cooker. Add garlic and cook until golden brown. Add onions and saute until transparent. Add beans and boiling water to cover. Seal pressure cooker, bring to high pressure and cook 10-12 minutes, then release pressure using a quick-release method. Check beans for doneness; they should be tender and slightly mushy. If beans are not done, replace (but do not lock) lid and continue to cook until soft. Add tomatoes, spinach and lime juice. Cook, stirring occasionally, until spinach leaves are wilted and stems are soft but not mushy, about 5 minutes. Serve over rice. Pass lime wedges and fruity olive oil on the side.
That's how I usually make this dish. The original recipe calls for cooking the mung beans on the stovetop first (speed-soaked or soaked overnight, then simmer in plain water for 1-1/2 hrs). Then saute the garlic and onions, add fresh tomatoes and fry just until they start to catch, then add the cooked beans and the remaining ingredients.
If you don't usually cook beans in the pressure cooker but want to start, Lorna Sass has a couple of great cookbooks with detailed instructions and cooking times for soaked and unsoaked beans. Most important: always add oil to the cooking water, to cut down on foaming.
Enjoy!
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