Shaak

Note: Makes 4 Servings

Items Needed

Place a large pan on high heat and add:
- 2 teaspoons canola oil
- 1 lb sliced okra
Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
Remove okra to a side plate
Using the same pan on medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1½ teaspoon garlic
- ½ teaspoon thai chili
- 4 tablespoon water
- ¼ teaspoon turmeric
Stir and the goal is to make a paste so you might need to cook for a few minutes.
Once the spices have cooked down add:
- 1 lb cooked okra
Stir to coat each okra and add:
- ½ teaspoon kosher salt
- 1 teaspoon coriander
To decrease the slime from the okra add:
- 1 teaspoon lemon juice
Let cook for ~10 minutes remember stir to avoid burning the okra.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt

Note: Makes 6 Servings

Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
Simmer until mung beans are completely cooked (should be mushy).
Set aside the mung beans and bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Remove from heat once mustard seeds begin to pop then add:
- 1 cup diced white onion
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Return to medium head and cook until onions turn clear then add:
- 1 cup diced roma tomato
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
Cook for ~5 minutes until tomatoes are fully cooked then add:
- cooked mung beans
- ½ teaspoon tamarind paste
Then cook for ~10-15 minutes, you want to have a soup like consistency.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.