I adapted the recipe from his Tart Moth Beans with Lime Juice. I did not have any moth beans, so I used mung beans instead. Moth beans are readily available at your local Indian grocer and though my legume supply is practically bursting out of the cupboard shelf, I am eager to try this new-to-me legume. Mr. Iyer describes them as "light brown oval beans, firm and stonelike, similar in shape to green mung beans." A raw version was used to feed cattle in Texas, but us peeps prefer to simmer them until they are tender.
I am submitting this to Vanilla Clouds and Lemon Drops. Lyndsey has launched a new event featuring chilies and the theme this month for the Sweet Heat Challenge is soups that include chilies. How could I resist submitting a recipe?
|Spicy Mung Beans with Chilies and Fresh Lime Juice|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on November 3, 2011
A tart, creamy, nourishing and warming simple mung bean curry — just plain delicious
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More mung bean dishes from Lisa's Vegetarian blog:
Mung Beans with Mixed Vegetables
Spicy Mung Beans
Mung Tamarind Dal
Mussoorie Mung Beans and Winter Vegetables
On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille
Audio Accompaniment: Underworld