My Mums Recipe
As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes. I would gaze at her for hours, mesmerized by the effortless way she made ingredients come together. She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together. It was never overly sweet. Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too. A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.
Dhaar with String Beans and Potatoes
My Mum’s Recipe
This is a long overdue recipe that has finally made it on For The Love of Ghee. So, for those of you out there who wanted this recipe, here it its!
This basic beef curry is quite delicious, and yet again easy to make. The prep time is definitely quick. It does however need a significant amount of cooking time. Therefore, I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.
Needless to say, it is rather delicious reheated the next day or saved for later in the week. Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.
However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice, a dollop of yogurt and some crunchy side, perhaps pappad or if that’s not available, a small handful of potato chips. Ummmm… Yummm. I made beef curry today and this is exactly how I ate it! I could go on but you get the gist of it. I hope you’re able to make this recipe soon and please let me know how it fairs…
Moongh Dhar Curry is absolutely delicious eaten as a main course, especially on a blustery cold winter day. Therefore, recently I have been making it pretty often . This lentil curry can be eaten with rice or with warm rotis accompanied by a green chilli pickle called Raito. This will probably the fastest curry you will ever make, perfect for a weeknight! As long as you’ve made your rotis for the week you are set, I promise. Out of roti’s for the week? No problem, spread whole wheat toast (or toast of your choice) with ghee or butter, preferably ghee, then pile on the Moongh Daar and devour! It’s purely addictive. Try it out and taste it for yourself, you will not be disappointed 🙂
I guess I should explain a little about the bean itself. First of all theres are countless ways of spelling so I chose to spell it ‘moongh’, although it’s mostly spelt ‘mung’. It is a little dried green bean if used whole. In this recipe I have used split mung beans with the skins removed. If you prefer, by all means use them whole. You may have to add a little more water during the cooking process.