Mangochi a Work in Progress (updated June 2022) (recipe)
When I moved to India I was in for a huge culinary surprise. Growing up in the Midwest most of the beans and lentils seemed to be flavored with meat. Baked beans had bacon, pinto beans had pork butt. As a child canned peas were the bane of my existence, I cannot emote enough to explain how much I hated peas in America. They were always olive green with a mushy texture. I once was forced to sit at the dining table for what seemed like hours- until I finished my peas. I was only able to get up because when I was alone I hid the peas on the window sill behind the curtain, I still wonder who or when they found them. Yet when I came to India, I fell in love with peas. We arrived in winter when peas are at the height of their season. Kilos of fresh pea pods would enter the house to be shelled. Peas were made by themselves and added to a zillion other vegetables, each combination better than the last. Beyond t...