Spicy Mung Beans with Tomatoes and OnionsOther Mung Bean dishes that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
1 cup of mung beans, washed and soaked for a few hours
2 cups of water
1/2 teaspoon of turmeric
1 teaspoon of dried red chilies
1 teaspoon of sea salt
1/2 teaspoon of mango powder (amchoor)
a generous handful of fresh parsley
1 large tomato, finely chopped
1 small onion, finely chopped
1 - 2 fresh green chilies, finely chopped
2 tablespoons of olive or sesame oil
1 teaspoon of cumin seeds
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
Drain the mung beans and rinse. Transfer to a medium size saucepan, along with the water, turmeric, salt and dried red chilies. Bring to a boil, reduce the heat to medium low and cover and simmer until the liquid is absorbed - roughly 30 minutes. Stir occasionally.
Stir in the mango powder and parsley and transfer to a serving dish. Gently mix in the tomato, onion and green chillies.
Heat the oil in a small saucepan over medium-high heat. When hot, toss in the cumin seeds and stir and fry until they darken a few shades. Add the coriander and cayenne, stir a few times and pour over the mung beans.
Serves 4 - 6.
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk
Indian Sour Mung Bean Soup
Savory Mung Bean Pancakes
On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij
Audio Accompaniment: Kwark