"abcdefghijklmnopqrst-U - Urad Beans.
Herby Urad Bean Salad. (Mat Pel Thoke). Urad Beans. Mint. Burmese Sorrel. Coriander. Lime Juice. Diced Tomatoes. Okra. Ground Coriander, Ginger & Turmeric. Bird’s-eye Green Chillies. Garlic. Olive Oil.
Bean / lentils are the blood line of Burma along with rice. Over 100 varieties are produced here, primarily for internal consumption. Urad beans are being harvested this month with around 500,000 tonnes produced annually. They will be used for dal though not a tasty salad as i’ve done! "
Herby Urad Bean Salad
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RECIPE:
Makes a Big Bowl for One.
Ingredients:
1/2 cup of Urad Beans (soaked overnight if dry)
5 decent sized Okra
2 Bull Tomatoes (roughly cubed)
1 generous handful of Mint (roughly chopped)
1 handful of Coriander (roughly chopped)
Juice & Zest of 1 Lime
1 Garlic Clove (crushed) & 1/2 Garlic Clove (chopped finely)
2 Bird's Eye Green Chilis (finely chopped)
Thumb-sized knob of fresh Ginger (grated)
1/2 tsp ground Coriander
1/2 tsp ground Ginger
1/2 tsp ground Turmeric
1/4 tsp Chilli Flakes
Good glug of extra virgin Olive Oil (or rapeseed if prefer)
S&P to taste
Burmese Sorrel (if can't find use large, flat kale leaves).
1. Cook the urad beans in boiling water for 30-35mins (if using an alternative canned pulse then leave out this step).
2. In a large bowl glug a decent helping of olive oil. Add the ground coriander & ginger, crushed garlic, lime juice & zest, fresh chilli & grated ginger. Mix together well.
3. Bring a pan of water to boil and steam the okra until tender (be careful not to over cook). Blanch immediately under cold water.
4. Slice the okra into 1cm pieces, chop the tomatoes and add both into the spice bowl.
5. Fry the Urad beans in a sprinkle of oil with the turmeric & chilli flakes until lightly toasted. Add to bowl.
6. Finally chop the fresh herbs & garlic and stir into the other ingredients. Blend all the flavours generously then season to taste.
7. Serve either from the bowl or arrange sorrel leaves on a plate and spoon the salad on top making sure it is dressed generously. Enjoy with local sourdough.
Makes a Big Bowl for One.
Ingredients:
1/2 cup of Urad Beans (soaked overnight if dry)
5 decent sized Okra
2 Bull Tomatoes (roughly cubed)
1 generous handful of Mint (roughly chopped)
1 handful of Coriander (roughly chopped)
Juice & Zest of 1 Lime
1 Garlic Clove (crushed) & 1/2 Garlic Clove (chopped finely)
2 Bird's Eye Green Chilis (finely chopped)
Thumb-sized knob of fresh Ginger (grated)
1/2 tsp ground Coriander
1/2 tsp ground Ginger
1/2 tsp ground Turmeric
1/4 tsp Chilli Flakes
Good glug of extra virgin Olive Oil (or rapeseed if prefer)
S&P to taste
Burmese Sorrel (if can't find use large, flat kale leaves).
1. Cook the urad beans in boiling water for 30-35mins (if using an alternative canned pulse then leave out this step).
2. In a large bowl glug a decent helping of olive oil. Add the ground coriander & ginger, crushed garlic, lime juice & zest, fresh chilli & grated ginger. Mix together well.
3. Bring a pan of water to boil and steam the okra until tender (be careful not to over cook). Blanch immediately under cold water.
4. Slice the okra into 1cm pieces, chop the tomatoes and add both into the spice bowl.
5. Fry the Urad beans in a sprinkle of oil with the turmeric & chilli flakes until lightly toasted. Add to bowl.
6. Finally chop the fresh herbs & garlic and stir into the other ingredients. Blend all the flavours generously then season to taste.
7. Serve either from the bowl or arrange sorrel leaves on a plate and spoon the salad on top making sure it is dressed generously. Enjoy with local sourdough.