Are there any Indian dishes - and/or regions - where the vegetables are not cooked to 'death?' They are turned into mush at just about the same (lack of) consistency as the US South - at least from my 'many years' experiences.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.