I walk out into my backyard to pick some eggplant that are ready to be cooked. Suddenly, I spot some lush greenery in the corner of the garden by the tree I hang my birdhouse on. Strange! I do not remember growing anything in that corner.
I walk in for a closer inspection. It suddenly dawns on me what the lush green growth is.
Long story short, I had bought a bag of mung beans and left it in the pantry. A bit later, I saw some black spots on the bag. On closer inspection, I found they were weevils—a challenge when buying lentils from some of the stores. I let out a stifled shriek since I am allergic to anything creepy and crawly! My first instinct was to throw the bag of beans in the garbage can outside. Then, since I am prudent about waste, I decided to empty it in a corner of the garden so that the birds could feast on it! To my amazement, the beans must have fallen on the fertile soil in my backyard, taken root, and produced this healthy patch of greens.
I surf the internet to see if mung bean leaves are edible. They are. I gather some tender leaves and fix a potato and mung leaves sabzi (vegetable dish).
Mung Patta Aloo Sabzi (Green/Golden Gram Leaves with Potatoes)
Ingredients
- 2 cups Mung leaves (rinsed well and chopped)
- 2 medium potatoes (scrubbed, peeled, and chopped into two in cubes or to your preference )
- 3 tbsp cooking oil
- ½ medium onion (peeled and chopped fine)
- 1-2 whole red chili peppers (optional)
- ½ tsp whole cumin seeds
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp salt (or to taste)
- 3-4 tbsp water (for cooking)
- garlic oil (a drizzle)
Instructions
- Place a medium wok or skillet on medium heat.
- Add the 2 tablespoons of oil and wait until hot. Sprinkle in the whole cumin seeds until they start to sizzle.
- Add the red chili. Stir for 30 seconds.
- Add the chopped onion. Sauté for about 7 minutes until the onions start to turn golden.
- Turn the heat low and add the turmeric and cumin powder. Give it a stir and quickly add the potatoes.
- Stir till the potatoes are well coated with the spices.
- Turn up the heat to medium-low. Add the chopped mung leaves and salt. Stir, then add about 2-3 tablespoons of water. Stir and cover.
- Let it cook for about 5 minutes.
- Uncover and check the potatoes. If undercooked, add another tablespoon or two of water and cook for another 3 minutes until the potatoes are almost done.
- Uncover and cook for another 8 minutes until the potatoes are cooked. Most of the moisture should have evaporated by now. Drizzle with garlic oil.
- Turn off the heat. Cover and let sit 5 minutes before serving.
- Serve with dal and roti or rice.
