Vegetables and golden gram

6 servings

Ingredients

QuantityIngredient
cupGolden Gram, dried; (likened
;to split mung beans)
2teaspoonsTurmeric
1teaspoonSalt
4tablespoonsOil
4Potatoes; cut into large
;pieces
2Carrots; cut into large
;pieces
¼poundsCauliflower; separated into
;florets
1teaspoonSugar
6Green beans; cut into 1 1/2
;inch pieces
1cupCabbage leaves; chopped
2Radish; chopped
3Tomato; halved
2tablespoonsPeas, fresh shelled
4Hot chilies, fresh; sliced
2teaspoonsCoriander leaves, fresh;
;chopped
4Hot chilies, dried
½teaspoonGround cumin
2Cinnamon sticks; 2 inch each
4Cardamom pods
3Bay leaves
1tablespoonGinger, fresh; peeled,grated
4Onion; sliced
1teaspoonGaram masala

Directions

Lightly brown the gram in a clean, dry pan over low heat. Rinse the beans, then bring them to a boil in 4 cups of water, with the turmeric and salt, in a covered pan. Reduce the heat so that the beans simmer.

While the beans cook, heat 1 tablespoon of the oil in a large skillet, and in it stir fry the potatoes, carrots and cauliflower until the potatoes have turned light brown. Remove this vegetable mixture to a dish.

When the gram is three quarters cooked (after about 30 minutes), add to it the sugar, green beans, cabbage and radishes. When these vegetables are tender (after about 15 minutes), add the tomatoes, peas, green chilies and coriander leaves, and remove the bean mixture from the heat.

Heat another 1 tablespoon of the oil in the skillet over medium heat, and fry the dried chilies, cumin, cinnamon and cardamom for one minute. Add the bay leaves, ginger and onions, and stir fry this seasoning mixture for about 10 minutes. Combine the vegetables, beans and seasonings in the skillet, and simmer everything together for 10 minutes. Finally, add the garam masala, remove from the heat and serve, if you like, with rice. misc02 Source: P. Majumder; Indian Cook MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 12-24-94