If you read my post MySuccessful Lal Masoor Dal you know that I have been dabbling in Indian cuisine. I love to dabble especially when it comes to international dishes! I love the history, the cultures and the simplistic applications used by its people. It just fascinates me.
Today I’m going to share a recipe for Mung Bean Curry. Just a little history about Mung Beans, they have been dubbed as the “Food of the Gods” due to their nutritious benefits and basically can be substituted for meat completely because they are a complete protein in, and of, themselves. Yogis have existed on Mung Beans and Rice for centuries and Mung Beans have been dated back about 4500 years ago.
It is also suggested that Mung Beans and Rice been included in the diet of the ill and elderly as when they are cooked they are basically in a pre-digested form meaning that they are very easy to digest, as is rice, and contain essential nutrients needed by the ill and elderly to help fortify their bodies and aid in the healing process.
I mentioned in my post My Successful Lal Masoor Dal that we are not to fond of beans but I have been trying different types to settle on a few beans we like and can incorporate in our meal plans. So far, Red Lentils and now, Mung Beans …. I love Mung Beans. That’s from a person who never liked beans ever … and Mung Beans love me back too LOL
You can find Mung Beans in health food stores or whole foods market. I get Mung Beans in the bulk department at Earth Fare.
If you haven’t tried Mung Beans I totally suggest you do using this easy Mung Bean Curry recipe. It’s simply delish.
- 1 cup Organic Whole Mung Bean
- 1 Organic Onion
- 1 Medium Organic Tomato or Grape Tomatoes (I used grape tomatoes and left them whole)
- 2 Teaspoons Organic Lemon Juice or to taste
- 1 Teaspoon Coriander seeds
- 1 Teaspoon Cumin powder
- 1 Teaspoon Garam Masala powder
- ½ Teaspoon Red chilli powder, or to taste
- 1 TB fresh Organic Cilantro, chopped
- Sea Salt, to taste.
- ½ Teaspoon Sucanat sugar
- 2 to 3 cups Water
- 1 Teaspoon Olive Oil or ghee
- 1 Teaspoons Mustard seeds
- 1 Teaspoon Cumin seeds
- ¼ Teaspoon Turmeric powder
- Wash and Soak mung beans in water for 30 minutes. This reduces cooking time if you are cooking directly. If you are using pressure cooker to cook, no need to soak.
- Cook Mung Beans in 2 cups of water until soft, about 30 minutes on medium.
- Heat oil in a deep pan, preferably cast iron. Add mustard and cumin seeds. When they stop crackling, add turmeric powder and chopped onions. Saute for 5 minutes or until onions are transparent.
- Add tomatoes. Saute for 5 minutes.
- Add 1 cup water. Add coriander seeds, cumin powder and garam masala.
- Add cooked Mung bean to the mixture. Simmer for 5 minutes. Add sea salt, to taste. Stir. Add more water if needed. Simmer for more 5 minutes.
- Add chopped Cilantro.
- Serve hot with Brown Rice or Flatbread.
See you in the comments,