I call this picture "I'm tired of cooking all day and just want to document the food in the quickest way possible". I bought a bag of mung beans a couple of years ago but rarely use them as I don't see them often called for in recipes. I'm trying to make more of an effort to use what I have in my pantry so went searching for a mung bean recipe.
I was not expecting to enjoy this dish. It seemed so simple and too bean-y. But it was actually really good! And I'd make it again. I might even buy more mung beans to make it again and that's saying something.
To make up for my mung bean photo, check out my cute nails!!! My friend did these for me.
If this sounds good, you might also like:
Zucchini and Chickpea Pancakes
Lemon Curried Lentils and Potatoes
Pink Beans with a Cardamom-Yogurt Sauce
Easy Indian Mung Beans
Adapted from Radiant Health, Inner Wealth
1 cup dry mung beans
1 tbsp ginger, grated
1 tbsp coconut oil (or other oil)
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
1/2 jalapeno, seeded and diced
3 cups water
1 tsp sea salt
2 tbsp lemon juice
In a large pot, put the mung beans, ginger, coconut oil, cumin, coriander, jalapeno and water. Bring to a boil, cover and then simmer for 45-50 minutes (or until beans are tender). Once tender, take off the heat and stir in the sea salt and lemon juice.