Friday, September 26, 2008

"Bhajan's Banquet" and walnut pancakes.

Recently I bought a few bags of different dried beans from the bulk section at Essene Market, attempting to motivate myself to brunch out to things other than canned black, pinto and white beans. Looking in the cabinet, I can't remember what exactly I got... some brown ones, maybe black eyed peas? Who knows. But I do remember getting mung beans, so after returning from San Diego to an essentially grocery-less home, I decided I should find a mung bean recipe to whip up for Phil and I.

It took me a while, because most recipes call for sprouts (the generic 'bean sprouts' found in Chinese and Vietnamese food are actually mung bean sprouts, I believe) or mung dahl, which are shelled and split mung beans. Finally, however, I found a recipe: Bhajan's Banquet.

I'm not really sure if this is supposed to be a rice dish or a stew, but I sort of combined two different versions and it ended up being a stew that we ate with pita. The recipes I used were this one and this one. I think the second one would have been the right one, but I had already started the first so I had to go along with some of it.

Bhajan's Banquet (my version)
Serves 4-6

  • 10 c. water
  • 1 c. dry mung beans
  • 3/4 c. brown rice
  • 1/3 c. red wheat berries
  • 1 onion, diced
  • 1 carrot, thinly sliced
  • 1-2 stalks celery, thinly sliced
  • 1 green pepper, sliced
  • 1/2 c neutral tasting oil
  • 4 cloves garlic
  • 1 tsp. ground coriander
  • 1 1/4 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. celery seed
  • 1 tsp. mustard powder
  • 2/3 c. soy sauce
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne

Rinse the rice, beans and wheat berries until the water runs clean. Bring to a boil in the water, cover, and simmer for 45 minutes.

Add the chopped vegetables and cook for another 15 minutes.

Meanwhile, heat the oil in a skillet. Add the garlic first, then the other dry spices and cook for 2-5 minutes-- do not burn! Once fragrant, add to the pot of goodness and stir.

Add the soy sauce, black pepper and cayenne. Simmer 10 more minutes then serve. Thin with water if desired.

Note- When reheating, you will probably have to add a considerable amount of water (or broth, if you prefer).

Tuesday I made walnut pancakes-- but had no syrup! They were good, but would be better with syrup. Next time...


SueWho said...

you are such an awesome cook - when are you going to open up a cafe with music and food? I will help you run it if I get to have free food!

ChocolateCoveredVegan said...

Oh gosh, I am jealous-- I used to love the Essene Market when I lived in Philly. But sadly I only discovered the little gem right before I moved away.

Alice (in Veganland) said...

Hi sweetie, thanks for asking... I'm indeed alive and kicking! I love your walnut pancakes! well...I love everything walnut :-). I have to show you a sweet local thingy I bought in Cyprus, which has walnuts inside! I promise I'll blog about it...