More Mung Bean Madness
This soup was inspired by a recipe for an Afghani dish called Osh from the book Bean Banquets. Typically made with chick peas, I used unhulled mung beans instead. While simmering them in a vegetarian chicken-flavored stock, I sauteed a diced medium yellow onion. When the onion was very slightly browned, I added some tomato sauce, water, a minced clove of garlic, chili powder, dried dill, and some chopped fresh mint (didn’t have dried). I reduced the sauce and added it to the beans. To finish, I mixed some Greek yogurt with water and slowly added the mixture to the soup. Done. The mint and dill mellow considerably and really compliment each other. The yogurt provides some creaminess and tang. I omitted the egg noodles usually put in this dish and will serve it with basmati rice instead. I’ll make real Osh one of these days, and you will see a very different dish.
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Published by Robert Church
Almost every cuisine in the world has something delicious for the vegetarian. Over the last fifteen years, Chef Robert Church has presented the finest international vegetarian food to the Denver, Colorado area. Authentic tastes, unusual ingredients, clever kitchen tools, and an honest love for food and people are all hallmarks of his cooking classes.
A self-taught chef, Robert specializes in spectacular multi-course dinners designed to immerse his students in the smells, flavors, and cooking techniques specific to different regions and countries. Exhaustive research and menu planning maintain the true spirit of the food, while Robert keeps the execution of the dishes accessible to domestic kitchens. Presentation, complimentary flavors, variety, and sound nutritional values all combine to make each dinner a truly unique and palette-pleasing experience.
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