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| Indian Mung Beans |
modified it quite a bit from the original. The original called for Split Mung Beans (Dal), and I accidentally used the whole ones, instead. I later tried to make it with the split ones, and found that I greatly preferred the whole bean version!
Indian Mung Beans
Boil till tender & liquid is absorbed
(This takes 30 to 40 minutes on stove top, stirring occasionally, or 3 hours in the Slow Cooker on High)
2 Cups Mung Beans (available from the Indian Grocery), sorted & rinsed (no soaking required for these beans)
5 Cups Water
In a separate pan heat
1 teaspoon Oil
Add & Pop - rather like popcorn - being careful not to burn. Use a lid so it doesn't splatter!
1 teaspoon Whole Black Mustard Seed (they will turn fragrant & dark grey instead of black when they're done cooking)
Then add to Mustard mixture
1 rounded teaspoon Garlic
1/4 teaspoon dry powdered Ginger (or 1/2 teaspoon Fresh)
Remove spice mixture from heat & add to cooked beans
Stir in
1 scant teaspoon Garam Masala
1 scant teaspoon Salt
Add
1 fresh Chopped Tomato
Stir & Serve with a flatbread such as Naan or Roti, and some fresh chopped veggies. (Whole Wheat Tortillas substitute nicely for Roti)
I find that this makes a great wrap the next day - I use it to fill a Roti or Whole Wheat Tortilla & add some Lettuce & Tomato.
Tip for dining with Omnivores: A Raita would go nicely with this dish. Grilled Chicken would be a good accompaniment.
This is being shared at
Making Your Home Sing Monday
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Marriage Motherhood & Missions
In & Out of the Kitchen
Anti-Procrastination Tuesday
MaMade
Healthy, Happy, Green & Natural
Cottage Link Up
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Wise Woman
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Gluten Free Fridays
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Oh YUM! Great flavors! Awesome to hear that it's been in your kitchen for 20 years or so, too! Excellent!
ReplyDeleteSo great to see you again! Congrats on your recent feature on What'd You Do This Weekend! : )
DeleteI love this, Anna! And, thanks for dropping by me.
ReplyDeleteI am wondering if you would like to be a contributor
at the kitchen blog, which will be launched over
at She's Classic on Monday, February 3rd, 2014.
You can just send me an email so I can give you the
details via email. Blessings :-)
Thank you so much for your kind invitation! I would like to hear more details - I don't feel like I can do more writing right now, but I would be happy to discuss sharing some of my posts here on your lovely blog with a link back. Let me know what you're looking for. Sorry it took me so long, but I cannot figure out how to email you. "She's Classic" tells me "Permission Denied" when I try to visit. And, your other blog, which I just now discovered, doesn't seem to have a way to contact you. I hope you see this!
DeleteLove the choice of spices. Looking forward to making these :) Stopping by from In and Out of the Kitchen, have a great week!
ReplyDeleteThanks so much for visiting, and for hosting a great new blog hop this week! Hope you enjoy these! : )
DeleteLooks delicious!
ReplyDeleteP.S. I found you through the link party on http://amy-newnostalgia.blogspot.com/
Thanks so much for visiting, and for the kind comment : )
DeleteI haven't had these beans before, but it sounds really good! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.
ReplyDeleteThey are a little obscure in American markets - but they are very tasty! They're the beans that many "Bean Sprouts" come from : ) Thanks for hosting!
DeleteSounds like a great recipe and Mung beans are filled with so much protein. Love all the spices you added too. thanks for sharing on Real Food Friday Blog Hop. Have a wonderful healthy day.
ReplyDeleteThanks so much for hosting & for your kind comments : )
DeleteThis sounds great pinned, but I must say there are ingredients I never heard of, but willing to research and check out. Thanks for sharing on Real Food Fridays, come share again tonight at 7 central.
ReplyDeleteThanks a bunch for pinning & for hosting! Hope you enjoy them if you try them one day : )
Delete