The more the limits increase, the more the desire to trespass increases. Now the experience of travel must transform itself, pass through other channels, channel itself elsewhere.
A pungent aroma. The sound of the onion frying (nothing more romantic, I think), some pieces caramelize as well. The crackling of seeds with persuasive names: ka-lon-ji. Do you want to compare with the black cumin? So sweet. Flowers and green beans. Softness and warmth.
And here I am, suddenly there.
Meet my moong dal and rose petals. For trips at km0.
Halfway between a soup and a velvety, this enveloping and flavorful green bean dish I'm sure will win you over.
Soak the green soy in cold water for at least 24 hours (preferably 36). Then throw away the soaking water, rinse them and they are ready for cooking. Chop the garlic and onion, put them in a pot together with 4 tablespoons of extra virgin olive oil and 1 tablespoon of moong dal masala, the Indian spice mix suitable for these beans. Fry for a few minutes, then add the beans, mix well and allow to flavor. Cover with hot water and cook for about 1 hour. The beans will be cooked after half an hour, taste and salt them, then continue cooking so that they partially disintegrate, reaching the consistency of a velvety. Serve hot, sprinkled with rose petals.