Keralan Mung Bean Thoran with Temple Rice and Spicy Yoghurt
|Prep time||30 minutes|
|Cooking time||25 minutes|
|Total time||55 minutes|
Thoran is a traditional quick Keralan vegetable dish made with cabbage and greens and very lightly stir-fried. We have added carrot for colour and mung beans for a protein boost.
4 Tdesiccated coconut
1carrot (large )
tground turmeric (half)
2 tmustard seeds
1 tcumin seeds (toasted)
2hot green chillies (thinly sliced)
2 Tsunflower oil
100 gdried mung beans
500 mlplain yoghurt
2Red Chillies (desseded)
1 tnigella seeds
- Cook the dried mung beans in plenty of water until tender, but still keeping their shape which takes about 15 to 20 minutes, drain and set aside.
- Heat the sunflower oil in a wok or large frying pan and when hot add the ginger, green chillies, garlic and curry leaves, fry for a minute.
- Then add the mustard seeds and when they pop add the cabbage, carrots, toasted cumin seeds and turmeric, stir frying until the cabbage begins to wilt, you may need to add a little water to help the cabbage steam.
- Add the spinach, cooked mung beans and desiccated coconut and heat through.
- Season to taste with jaggery, salt and lemon.
- Serve with Samba Sadam rice and Khadi
- Spoon the yoghurt into a serving bowl.
- Heat the ghee or sunflower oil, add the chillies, kalonji, cumin and curry eaves. When the seeds start popping and smelling fragrant, but be careful they will burn easily, decant into the yoghurt and stir in.
- Add the lemon juice, season with salt to taste.