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Batar Da'an
A hearty and nutritious vegetarian dish from Timor-Leste, Batar Da'an is a flavorful medley of corn, squash, and mung beans, often seasoned simply with salt and pepper. It can be enjoyed as a main course or a side dish.
ð§ ææ
- 0.5 lb Dried mung beans
- 2 lbs Squash (pumpkin or butternut)(peeled and cut into 1/2-inch dice)
- 2 medium Onions(diced)
- 8 cloves Garlic cloves(minced)
- 1 lb Corn kernels (fresh or frozen)
- 3 tbsp Olive oil
- 4 cups Water
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
ðšâð³ äœãæ¹
- 1
The night before, cover the mung beans with cool water and soak overnight (at least 10 hours).
- 2
The next day, drain the mung beans. In a large pot, boil the mung beans in 3 cups of water with 1 tsp of salt for 10-15 minutes, until just tender but not mushy. Drain and set aside.
- 3
In a large skillet or pot, heat 2 tbsp of olive oil over medium-high heat. Add the diced onions and minced garlic. Sauté until the onions are softened and starting to brown, about 7-10 minutes.
- 4
Add the diced squash to the skillet with the onions and garlic. Season with salt and pepper. Cook, stirring occasionally, until the squash is tender and browned on most sides, about 8-12 minutes.
- 5
Add the remaining 1 cup of water, the cooked mung beans, and the corn kernels to the skillet. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to medium, cover, and cook, stirring occasionally, until the squash is tender and the liquid has reduced, about 15-20 minutes.
- 7
Season with additional salt and pepper to taste. Serve warm.
ð¡ ããã®ã³ã
- âYou can roast the squash separately before adding it to the stew for a deeper flavor.
- âThis dish can be made ahead of time; the flavors meld and improve overnight.
- âAdd a handful of greens like spinach or kale in the last few minutes of cooking for added nutrition.
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- Add peanuts for a crunchy texture and nutty flavor.
- Incorporate other beans like kidney beans or black beans.
- A touch of coconut milk can add creaminess.