Spicy Indian Mung Beans
“Mung beans,” I told Papa, “are so cute.” They are tiny, round, and the loveliest green. Their short cooking time is also attractive, making it a natural choice for dinner after a long afternoon helping a friend pack her apartment.
The night before I set a cup of mung beans to soak in two cups of water and a heaping tablespoon of plain yogurt. About an hour before dinner the next evening, I poured the beans and liquid into a pot and added three more cups of water (I would use a vegetable or chicken stock if I had it) and unrefined sea salt. While I brought that to a good simmer, I sauted a finely chopped onion and two garlic cloves (large and strong) in a heaping tablespoon of coconut oil. When browned, I added the vegetables to the beans and added spices: 1 teaspoon cumin, 2 teaspoons turmeric, 1/2 teaspoon cayenne, 1/2 teaspoon coriander and a thick slice of fresh ginger. I sprinkled some black pepper and garam masala, and added chopped fresh parsley and a coarsely-chopped green Anaheim pepper. I kept the beans at a simmer, stirring often, for about 45 minutes, until the beans were tender.
This was delicious served on a bed of buttered jasmine rice with perhaps a touch of plain yogurt for coolness. This is spicy, but the delicious complexity of the spices shines through the heat.
This recipe is adapted from one found at Lisa’s Kitchen. She has a number of delicious-looking mung bean recipes I hope to try sometime. Actually, there is a lot that looks good there.
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NEXT SISTER said...
When she says “spicy,” she means “spicy.” This is real Indian food (from India). The spices do, literally, “shine through the heat”—like radiation. :-) I actually did like it. But one tablespoon of the mung beans per one cup of rice and three cups of water was all I could take. :-) And I like spicy food... Just a friendly warning.
Wednesday, March 28, 2012 08:22 AM
NEXT SISTER said...
Why did I just see a vision of Mater and the ‘pistachio ice-cream’? :-) No heaping first servings!
Wednesday, March 28, 2012 08:27 AM
HEIDI said...
Looks delicious! We will have to try this soon in our house. Maybe I’ll put in half the “hot” spices and let Husband add the rest once it’s cooked!
Wednesday, March 28, 2012 06:12 AM
HANDMAIDEN said...
Very funny, Next Sister. :-) Everyone’s heat threshold will be different. Unlike wasabi, however, this is not too spicy to taste.
Enjoy, Heidi!
Thursday, March 29, 2012 11:30 AM
Tuesday, March 27, 2012