Yield: 6 servings
|2½ cup||Golden Gram, dried; (likened|
|;to split mung beans)|
|4||Potatoes; cut into large|
|2||Carrots; cut into large|
|¼ pounds||Cauliflower; separated into|
|6||Green beans; cut into 1 1/2|
|1 cup||Cabbage leaves; chopped|
|2 tablespoons||Peas, fresh shelled|
|4||Hot chilies, fresh; sliced|
|2 teaspoons||Coriander leaves, fresh;|
|4||Hot chilies, dried|
|½ teaspoon||Ground cumin|
|2||Cinnamon sticks; 2 inch each|
|1 tablespoon||Ginger, fresh; peeled,grated|
|1 teaspoon||Garam masala|
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