Gudrati Mugh
Jiyoti, Mum, Dad and I had a wonderful Indian Feast last week, featuring exquisite delicate traditional Gudrati dishes of Mugh, dry potato curry and Raita, accompanied by my own spin on Lamb madras; Tamarind Lamb Madras, puppodums and Roti.
Mugh
Ingredients:
750g dry green mung beans
1 large tomato, diced
1 red onion finely diced
1 sprig fresh curry leaves
1 big green fresh chilli finely diced
1 bunch fresh coriander
2 tbsp grated garlic
2 tbsp grated ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp red chilli powder
½ tsp turmeric
1 tsp cumin seeds
1 tsp brown mustard seeds
1 lime
1 tbsp vegetable oil
Method:
1. Boil mung beans until soft.
1 big green fresh chilli finely diced
1 bunch fresh coriander
2 tbsp grated garlic
2 tbsp grated ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp red chilli powder
½ tsp turmeric
1 tsp cumin seeds
1 tsp brown mustard seeds
1 lime
1 tbsp vegetable oil
Method:
1. Boil mung beans until soft.
2. Meanwhile, heat oil in hot pan then add mustard and cumin seeds. Do not burn them. Wait till they start to pop (approx 3mins).
3. Reduce heat to medium and then add the onion – sauté approx 5 mins
4. Add the turmeric, chilli powder, green chilli, curry leaves, coriander and cumin powder, and salt (or vegetable stock powder) to taste. Cook spices approx 5 mins
5. Add tomato, reduce heat to low, cook with lid on approx 5 mins.
6. Add the mung beans to the mixture once they are soft and chopped coriander stalks, and simmer 5 mins.
Taste.
8. Add any ingredients from above to taste.
9. Add extra hot water to make it soupy enough.
10. Add lime and chopped coriander leaves and serve!
Dry Potato Curry
Ingredients:
4 big potatoes peeled and cut into 5cm chip pieces
1 tsp brown mustard seeds
1 tsp cumin seeds
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
1 tsp grated ginger
1 tsp grated garlic
1 fresh green (or red) chilli finely diced
Method:
1. Heat oil in hot pan then add mustard and cumin seeds. Do not burn them. Wait till they start to pop (approx 3mins).
2. Reduce heat to medium and then add the potato, green chilli, garlic, ginger and spices: turmeric, chilli powder, coriander and cumin powder, and salt to taste. Stir to cover the potato in spices.
3. Cover and stir occasionally to make sure spices are not burning. Do this until the potato is cooked and slightly crunchy.
This part takes patience and we enjoyed it with some Shiraz as we appreciated the aromas of this particular dish while cooking.
4. Serve with Raita and Basmati Rice.
I also served my Tamarind Lamb Madras:
