Another popular dish from my meditation retreats was this Poricha Kuzhambu stew. It’s gonna be a good one for the cold evenings we have ahead of us. Enjoy!
1/3 cups mung beans, split hulled
1 cup green beans, chopped
1 cup carrots, chopped
1/4 cup grated coconut
1/2 tbsp coconut oil
Red chili (optional) to taste
1/4 tsp mustard seeds
1 tsp black lentils
1 tsp cumin seeds
Black pepper to taste
In a saucepan, cook mung beans in 1 cup water till it is half done , about 10 min.
Add green beans and carrots and cook till tender. Set aside.
In a separate medium pot, add coconut oil and fry red chili, cumin seeds, black lentils, black pepper till slightly golden. Turn heat off and add grated coconut. Give it a stir.
Let the mixture cool and grind to a fine paste. Add it to boiled vegetable and mung beans to the pate. Bring it to a simmer and turn flame off. Serve hot with steamed rice.