SOYA BEAN CURRY

ingredients

1/2 cup soya beans
1 onion
3 cloves garlic
1 tbsp fresh ginger
water
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chilli powder
1 tsp cumin
1 tsp mustard seeds
salt/pepper
1 tbsp olive oil

directions

soak the soya beans overnight. wash drain cover with water and cook with salt until soft (at least 1h).
combine finely chopped onion, garlic and ginger, add some water and blend together. in  large frying pan heat the olive oil temper with mustard seeds. Add the onion mixture and fry until light golden. add cooked soya beans and spices. cook for 10 min or until the water evaporates.
serve with rice.

SPICY WINTER CREAM SOUP

ingredients

1 sweet potato
1 stalk broccoli
5 carrots
1/4 cup mung beans
2 cloves garlic
1 tbsp fresh gingerroot, minced
1 tbsp curry
1 red chilli
1 bay leaf
pepper, paprika
1 tbsp thyme
fresh parsley
olive oil
water

directions

cover the beans with cold water and soak for a few hours.
cut the potato (with the peel), carrots and broccoli. in a large pot transfer the beans, add vegetables, garlic, ginger, spices and herbs, cover with water and cook for ca. 30 min (until the vegetables are soft).
remove the soup from the heat and blend until smooth using a hand blender.
add some olive oil and garnish with parsley.

DAL PALAK

ingredients

2 1/2 cups spinach, washed and chopped
1/2 cup mung beans (alternative: pigeon pea or yellow lentils)

1 onion, finely chopped

1 tomato, finely chopped 

2 cloves garlic, minced
olive oil
1 tbsp lemon juice
1/2 tsp red chilli powder
1 tbsp ginger root
2 bay leaves
1 red chilli
1/2 tsp coriander

1/2 tsp cumin

salt, pepper

directions

wash, drain and cover the beans with cold water and let soak overnight.
cook them with bay leaves for ca. 30 min (until soft), mash and leave aside.
meanwhile wash and chop spinach finely (remove the thick stems if necessary). cook it (ca. 10 min) and blend.
in a large frying pan saute onion, garlic, ginger in 1 tbsp olive oil. add chilli, chilli powder, cumin, coriander, salt and pepper. then add tomato and cook for a few minutes. once ready add lemon juice. finally mix in cooked spinach, beans, stir well and bring to boil. remove from fire and add a tbsp of olive oil.
serve with chapati or steamed basmati rice.

 MUSTAFA STYLE VEGGIE WRAP

ingredients

1/2 cup mung beans
1 medium onion, chopped
2 cloves garlic, minced
1 ripe avocado
1/2 cup cherry tomatoes
2 cups fresh spinach
2 celery stalks
1 tbsp lime juice
pepper, salt, herbs
1 tbsp olive oil

4 large wraps (check my chapati recipe - use 1/2 ingredients and add 1 tbsp curry)

directions

wash well, drain and soak mung beans in a bowl of water for at least 1 h. drain out the water and transfer into the large pot. cover with water and bring to boil. add 1 garlic clove and 1 tsp salt. simmer for 30 min (until soft).

peel and mash avocado with a fork. add lime juice and garlic clove and mix well.
in a medium size bowl mix together finely chopped tomatoes, celery stalks and spinach. add avocado mixture and season to taste.
saute onion with olive oil and add cooked mung beans.

meanwhile prepare the wraps.
spread a few tbsp of mung beans onto the wrap and put the veggie salad on the top. carefully roll up and serve!