Monday, June 24, 2013

My Legume Love Affair 60 - Monsoon Memories

Its been raining cats and dogs this past week. Just staring through the glass panes brought back a flood gate of memories.

The typical fragrance emanating from the earth, getting wet in the first monsoon shower, paper boats, taking a longer route from school just to play in the rain, most of all, the yummy evening tea time treats of fritters (bajiyas), soups and porridge like drinks made with either semolina, ragi or legumes. 

Instantly, I soaked green mung beans for next morning's breakfast. It's a simple no frills preparation. The use of jaggery (gur) and coconut juice gives it that distinct south Indian flavour which I adore. I mixed 25 grams of coconut powder with half a cup of warm water for the coconut juice.

Ingredients for 3 to 4 servings
  • Full green mung beans - One cup
  • Thich coconut juice - Half cup
  • Jaggery - Quarter cup
  • Cardamom powder - Quarter teaspoon
  • Dry fruits & nuts (roasted in a teaspoon of ghee) - Two tablespoons (optional)
  1. Wash and soak the beans for at least 5-6 hours or overnight.
  2. Drain the beans in a pressure cooker. Add a cup of water, quarter tea spoon salt and cook for only one whistle. May be just 3 to 5 minutes. The beans should be cooked but not mashed.
  3. Switch off the flame.
  4. Open the cooker when the steam subsides.
  5. Add the coconut juice, jaggery and cardamom powder.
  6. Let it simmer very gently in the open cooker for 5 to 7 minutes, or until the jaggery melts and it resembles a porridge like consistency.
  7. Serve warm garnished with dry fruits and nuts or plain.

The warm tablespoons of this porridge not only warmed the cockles of my heart, but kept me energized until lunch break.

Sending this post to Lisa's on going 'My Legume Love Affair 60' which is hosted for this month on Nupur's blog All entries are welcome up to 30th June 2013. Check out both the links, they're good.

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