Chef Mohini Singh cooked her first meal at the age of 7. It was in her native Fiji, outside on an open fire under a mango tree, and she prepared a blackeyed pea curry with tomatoes, cilantro, roti, an Indian flat bread, and lots of love. She inherited her love of cooking from her mother, who was famous for her food in their little town.
Cooking makes Mohini feel alive. “It embraces every inner emotion and awakens my spirit,” she says.
When Mohini came to the United States she went to college and earned a degree in psychology, driven by a yearning to connect deeply with people and help them live out their dreams. By 2004 she was pursuing a master’s degree in psychology and thinking of a career in counseling and social services.
Her daughter asked her a simple question that changed her direction: “Mommy, what was your dream?” Without thinking, Mohini answered that cooking and sharing the food she grew up with and sharing her heritage was her dream.
So Mohini returned to her first love and began sharing by teaching classes on healthy and traditional Indian cuisine. She soon realized that the myriad spices her students would have to buy to prepare a dish were sometimes hard to find and expensive. Her solution was to make up her own spice blends, Mohini Blends, that made it easier to prepare the Indian dishes people love.
Not only does this busy mom have her spice blend company, she also teaches classes in Indian cuisine, is a personal chef and also can be found making dishes and desserts at Bistro 234 in Turlock, California. Check out her website for wonderful recipes and her spice blends.
Follow Chef Mohini on Social Media!
Facebook: Mohini Blends
Twitter: @IndianFusions
Q & A with Chef Mohini
What type of dry beans do you use in the restaurant? We use a variety of dried beans.
Why do you prefer dry beans? Bean quality, cost, flexibility, etc. They have the best flavor.
How do you use dry beans? Soups, salads, main dishes, etc. I love to use them in curry recipes for protein substitutes.
How did you become a chef?
Just fell into it. My first love was cooking and the journey always led back to food.
What do you love about cooking?
Sharing my food and watching people enjoy something I created gives me the greatest joy.
What is your favorite recipe that is made using dry beans? Curried garbanzo beans served with fresh naan bread!
Blackeyed Pea Curry
2-3 tablespoons unsalted butter, canola oil or ghee (clarified butter)
½ red onion, chopped
1 ripe tomato, chopped
1 clove of garlic, chopped
2 tsp. Vegetable Blend
½ tsp. Spicy Pepper Blend
1 can blackeyed peas, rinsed and drained
½ teaspoon salt (more to taste)
Pinch of sugar
Green onions for garnish
- Heat oil. Add onions and garlic and sauté for 2 minutes.
2. Add tomatoes, Vegetable Blend, and Spicy Pepper Blend. Mix well.
3. Add blackeyed peas, salt and sugar.
4. Mix and cook for 10-15 minutes. Stir often as it is cooking.
5. Garnish with green onions. Add more salt to taste.
6. Enjoy with rice or as a side.
Note:
Any beans that you like can be substituted in this recipe.
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