Full of nutrients and flavor, this dish can be served with any type of Indian bread and a yogurt relish. For a more Western-style meal, serve it with a simple green salad.
SERVES 4–5
• 3 tablespoons olive or peanut oil
• ½ teaspoon whole cumin seeds
• 1 medium onion, peeled and chopped
• 1 teaspoon peeled and finely grated fresh ginger
• 3 cloves garlic, peeled and crushed
• 2 tablespoons tomato purée
• ¼ teaspoon ground turmeric
• 3 cups Indian-style mung bean sprouts (see this page)
• 2 medium potatoes (about 8 oz in all), peeled and chopped into ½ inch dice
• 2 large mushrooms (I like cremini here), cut lengthwise into ¼ inch slices
• 1 teaspoon salt
• ¼–¾ teaspoon nice red chili powder
• 1½–2 tablespoons lime or lemon juice
1. Put the oil into a large frying pan and set over medium-high heat. When hot, add the cumin seeds and let them sizzle for 5 seconds. Add the onions and fry for 6–7 minutes or until just starting to brown at the edges. Add the ginger and garlic, and stir for a minute. Now add the tomato purée and turmeric and stir for another minute.
2. Pour 2 cups of water into the pan and mix well. Add the bean sprouts, potatoes, mushrooms, salt, and chili powder, stir, and bring to a boil. Cover and cook very gently for 25 minutes. Stir in the lime or lemon juice.
