I couldn't decide which mallung I enjoyed more: the sprouts mallung made me think of couscous: it was dry and grainy (in a good way), and the kale, although still dry, was much creamier and meatier. The kale out of our garden is the kale of all kale (thanks BandMan!).
BRUSSELS SPROUTS MALLUNG1 1/2 lbs Brussels sprouts, shredded
3-4 carrots, peeled and shredded
1 onion chopped
1/2 c coconut
1/2 tsp turmeric
cayenne, to taste
1 stick of cinnamon
3 tbsp basil
2 tsp panch phoron
salt, to taste
- Heat up some oil. Once you feel like its sizzling, add in you panch phoron, cinnamon, and basil. It'll get all poppy after a second or two (think popcorn) and that's good.
- When that starts happening add in the onion, salt, and red pepper flakes.
- Once the onions soften up, add in the turmeric, sprouts, and carrots; cook for about 5 minutes.
- When it starts to get tender in the pot add in a tad bit more oil and coconut. Fry it up for a few more minutes and then eat it up.
KALE MALLUNG1 onion, chopped
red pepper flakes, to taste
12 oz kale, stemmed and thinly sliced
1/4 tsp cumin
1/2 c coconut
1 tbsp lemon juice
salt and pepper, to taste
- Heat some oil up and softened your chopped onions and red pepper flakes.
- Add the kale, cumin, salt and pepper.
- 5 minutes and a lot of wilted kale later, add the coconut and lemon juice.
- Eat your heart out.