Native to India, the small, beautiful gold-green mung bean is one of my favorite beans to cook with. Although Indian cooks most often cook with split mungs, I particularly enjoy cooking with them whole in a dry texture finish so that the plumb and tender legumes stand out by themselves — besides, they take hardly any longer to cook than the split ones, especially if you soak them ahead of time. Serve this simple but incredibly flavorful curry with vegetables, an Indian rice dish such as simple pulao rice or piquant lemon rice and an Indian flatbread for a complete and satisfying meal.
You may also wish to try one of my all time favorite mung bean recipes: mung beans with paneer cheese. It is a flavorful combination of buttery-soft and sweet mung beans, golden-brown fried paneer cheese, tomatoes and spices — a wonderful dish to serve to your dinner guests.
|Indian Style Spicy Mung Beans (Moong Dal)|
|Recipe by Lisa Turner|
Published on June 15, 2007
A simple, colorful and spicy Indian curry featuring mung beans