Moong (mung) beans are small olive-colored beans native to Bangladesh, India, and Pakistan. The English word "mung" derives from the Hindi moong. Split mung beans, known as moong dal, are green with the husk, and yellow when dehusked. And it is the starch of the mung beans that is used to make jellies and transparent cellophane, or bean thread noodles.
Mung beans are soft and sensationally sweet when cooked. The moguls were not only brilliant builders but wondrous chefs! Enter their world with this real deal Indian meal!
Serves: 4 side dishes
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients |
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1 cup mung beans |
1 tsp salt |
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Directions
- Sort beans to remove any little stones and clumps of earth. Rinse until water runs clear, drain and soak beans for 4 hours.
- In a heavy-bottomed 6 quart pot bring 6 cups of water to boil.
- Add Moong and boil on high heat for 5 minutes, reduce to medium heat, cover and simmer for 30 minutes, until beans are soft, moist and soupy.
- Heat a sauce pan and add olive oil. Fry onions until dark golden brown on medium heat. Add ginger, stir-fry for 1 min. Add turmeric, garam masala, and salt and stir-fry for 1 min. Add lemon juice and cilantro, cover. Turn heat off.
- Gently mix the sauce with the moong and simmer 10 minutes on very low heat. (Add ½ cup broth or water if the mixture is too thick. Bring it to boil and turn the heat off.)
- Garnish with cilantro.
- Serve with pita bread, rice or salad and yogurt.
You'll find more delicious recipes in our cookbook, What a Wonderful World!