Spicy Mung Beans

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy flavor, they pair well with a bed of buttered rice. Yet another Indian creation from my vegetarian kitchen that is sure to please those who enjoy intricate spicing.

The warm weather means I can enjoy some meals outside with my husband as the cat looks outside as we eat. Poor puss - he is not allowed to go outdoors but he is well fed and comfy inside.

Spicy Indian Mung Beans

I cup of whole mung beans, rinsed and soaked for at least 1 hour
1 teaspoon of turmeric
1 teaspoon of sea salt
1 inch piece of ginger, peeled and finely chopped
2 hot red or green chilies, seeded and finely chopped
dash of cayenne pepper
dash of fenugreek powder
1 small tomato, finely chopped
1/2 teaspoon of amchoor powder
1/2 teaspoon of sugar
1/2 teaspoon of garam masala
a handful of fresh parsley leaves, chopped

For the tempering:

1 tablespoon of ghee or oil or butter
1/2 teaspoon of asafetida
1 teaspoon of cumin seeds
1 teaspoon of chili powder

Drain the soaked beans and transfer to a medium large pot, along with 3 cups of water and the turmeric, salt, ginger, cayenne, fenugreek powder and chilies. Bring to boil, reduce the heat to medium low and cover and simmer until the beans are tender - roughly 30 - 40 minutes. Add the tomatoes, mango powder, sugar, garam masala and parsley and simmer for another 5 - 10 minutes.

For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the asafetida, cumin seeds and chili powder. Stir and fry for a minute or so. Add to the cooked mung beans, cover and let sit for 5 minutes. Serve hot with rice or Indian flatbreads, such as roti.

More Mung Bean Recipes from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Creamy Mung Dal Curry
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Vic Chesnutt