Cooking Techniques

The passage you are referring to means "Do not boil a kid in its mothers milk." That means you shouldn't cook a baby goat in the milk of a goat. There were dietary laws that state:

• the prohibition against cooking a mixture of milk and meat
• the prohibition against eating a cooked mixture of milk and meat
• the prohibition against deriving any benefit from a cooked mixture of milk and meat

One possible reason is that some of the nations participated in that practice in their religion.

A traditional marinara sauce does not have sugar in it at all. Some believe you should add sugar to a meat sauce. I personally do not.

Marinara, although the Italian word means Mariners or sailors sauce, has no fish it is either.

It is a simple tomato sauce that includes:

San Marazano canned tomatoes, the 13oz can

4 cloves of garlic sliced thin

one small chopped onion

3 leaves of basil sliced thinly

and olive oil.

If you did put sugar in your marinara sauce my suggestion is you should start from scratch again.

another answer:

Some traditional marinara sauce recipes do indeed call for a very small amount of sugar, usually 1 to 2 Tablespoons. The need for sugar dates from the time when fresh tomatoes were used before commercially produced canned tomatoes were universally available, and would depend on the relative sweetness or acidity of fresh tomatoes that were used.

Depending on how much too much sugar was used, a tablespoon or two of cider vinegar might bring the sweetness / acidity back into balance.

Visit the related links that I've posted for more recipes. Preparing Dry mung beans and dhals can contain small twigs, stones and other foreign material. Spread out the beans or dhal on a white serving dish and pick them over carefully before use. Also pick out and discard any discolored or shriveled beans. Dry beans and dhals should be washed thoroughly in several changes of water before use. Discard any that float on top of the water. Cooking

Dried mung dhal does not generally require pre-soaking. Whole mung beans are cooked both without soaking and after soaking. Mung dhal and beans can be cooked in a pressure cooker, in a slow cooker or on the stovetop. If cooking on the stovetop, foam that builds at the top can be skimmed off and discarded. Dhals generally have the best flavor when they are slow-cooked for a long time. In all cases, cook beans until completely tender. Combining with Other Foods Mung beans can be combined with brown or white rice, cracked wheat or oatmeal to make a one-dish meal known as khicharee. They can also be cooked to a soupy texture with lots of water and spices. Stews and soups that combine mung beans or mung dhal with a wide variety of greens and vegetables and grains such as barley are also common. Mung dhal flour can be combined with whole wheat flour to make fresh flatbreads on a griddle. Cook mung beans with lots of herbs and spices. Fresh ginger, basil, cilantro, rosemary, sage, thyme, parsley, curry leaves and tarragon, fresh garlic, lemon juice, and spices such as turmeric, cayenne, ajwain, cumin, coriander, garam masala, black pepper and bay leaf go wonderfully with mung dhal or mung beans. Recipes Basic Mung Dhal 1/2 cup split hulled mung beans (mung or moong dhal)

3-4 cups water

Rock salt to taste

1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)

1/2 tsp cumin seeds

1/8 tsp turmeric Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup-beat with a metal whisk to a smooth consistency and heat through). Bitter Greens, Mung Sprouts, Avocado and Orange Salad 1 cup baby spinach leaves

1 cup mixed bitter greens (arugula, dandelion, watercress etc.)

1 cup fresh mung sprouts, cut in half

1 cup orange sections, deseeded

1/2 cup diced avocado

1 tbsp soaked walnut bits, soaked for 15 minutes in warm water

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

Rock salt to taste

Fresh cracked black pepper to taste

1 tbsp tahini

1/2 tsp minced fresh ginger

Heat one tbsp of the oil in a skillet. Toss in the spinach leaves and mung sprouts and stir briefly to wilt the spinach leaves. Remove to a bowl and cool. Add the mixed bitter greens, orange and avocado. In another bowl, briskly whisk together the lemon juice, rest of the olive oil, lemon zest, salt, pepper, ginger and tahini. Pour the dressing over the salad and toss to coat. Garnish with the chopped walnuts and serve immediately. Note: If using garlic, add to the oil in the skillet before you add the spinach. About 1/2 tsp minced garlic would be plenty.

Mung Bean/Herb Spread

1/2 cup mung dhal

2 tbsp almond butter or tahini

1 tsp minced ginger

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 tbsp mild olive oil

1/4 tsp ground cumin

Rock salt to taste

1 tbsp lemon juice

Fresh-cracked black pepper to taste or large pinch sweet paprika

1-2 tbsps water if needed

Heat a skillet and dry-roast the mung dhal until golden brown, about 10-12 minutes. Stir constantly to toast all sides and prevent burning. Grind to a coarse flour in a spice-mill. Combine all the ingredients in a food processor and process to a smooth, spreadable paste, adjusting the water as necessary. Tastes excellent on crisp toast or crackers, on flatbread wedges or as a dip for vegetables. Note: If using garlic, add one medium clove, peeled, to the ingredients.