Mung Beans with Vindaloo Sauce

I took a shortcut today. I heated p the uncut mung beans from the other night in water for about twenty minutes, then pured in a helping of the Vindaloo sauce I had left over from chicken the other night. Ten or fifteen minutes later, I poured this into a blender and blended for about two minutes. The result was great - lots of flavor, both the earthy tones of the mung beans and the spicy flavor of the Vindaloo sauce. The only thing I might do differently in the future would be to cook the beans, process them, and then cook in the sauce a bit.

Served with rice, and my new pork chop staple: Thick pork chops, stuffed with goat cheese. In a small bowl, blend the goat cheese with basil and Andalusian paprika, along with pepper to taste. After stuffing the chop, smear the remaining cheese mixture on the sides, along with a pinch of salt and pepper on each side; also, roll the edges of each shop in black pepper, or at least the fatty side. Broil 5 -8 minutes per side. Served with a cold, perky Chardonnay.

Chicken Vindaloo

Here's the meal I was talking about. The Dal worked out well. I still have about a cup of non-pureed Dal that I should use soon. Will probably lump that in with a pork chop, or cajun catfish.

MMMM. That sounds like a good alternative to the okra I bought for the catfish. Maybe some Dal and corn and catfish, or rice instead of corn.