Coconut Mung Beans , Daikon Noodles, Mango Lassi

I love Indian food. It is so savory and delicious and when you make it at home, you can control the amount of fat that goes into the dish. I am always  shocked when I eat at an Indian buffet and get bombarded with such a huge quantity of oil in the dishes.

I like using coconut oil because it has such a high smoke point and you can toast the spices and get a really good char on the onions initially.

This meal was made with whole mung beans, but you could use yellow  split peas, lentils, or even chickpeas with fine results.

Coconut Mung Beans

• 1 T coconut oil
• 1 /2 t cumin seeds
• 1 large onion, diced
• 1 Serrano chili
• 1 T minced ginger
• 1 T curry powder
• 1 c mung beans
• 4 c water
• 1 t Creole seasoning
• Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
• ½ c cilantro
• Toasted coconut for garnish
• Soy Sauce/Pepper to taste

Method:

1. In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes. 
2. Add the beans, water and Creole seasoning
3. Put top on pressure cooker and bring to high pressure for 6 minutes.
4. Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire

I also made a side dish with cauliflower, peas and potatoes. You can make a pot of Basmati Rice if you desire, but I these two dishes together were more than enough for me.

The great about this dish is that it is done in around 30 minutes, but will taste like it’s been cooking much longer. The leftovers are even better the next day or two and will also make a great burger!  The burger would be delicious served with my Lower Fat Goddess dressing, sprouts, onions and veggies stuffed into a wrap, collard leaf or on one of my simple homemade buns!

You make a pot of Basmati Rice while it is cooking

Or some Daikon Noodles!

A side of greens..

And a Mango Lassi will be a perfect end to this delicious meal!

And now onto my Portrait of the Day! I am showcasing some of my work because I will be funding my Cross Country Road Trip by setting up photo shoots (and cooking classes or even Personal Chef Servies!) . I will have my itinerary up within the next month or so.