Usha Singh

Green mung beans, like the rest of its extended family of lentils and beans are filled with fibre and nutrition. The high fibre content of mung beans aids in weight management and stabilizing blood sugar levels. Mung beans like other beans and lentils are a good source of protein, they are low in fat, rich in B complex vitamins, calcium and potassium. Weather used whole or hulled so that only the yellow inner flesh of the bean remains, these beans provide easily digested nutrition. For vegetarians its regular use during pregnancy, lactation and early childhood helps one get the required nutrition to promote good health in both mother and child.

Health benefits aside these amazing yellow coloured jewels have such a wonderful nutty flavour and it can be cooked and used in so many different ways, the recipe I am sharing today is just a simple quick dish that can be made to have as a light lunch with a green leafy salad or as a vegetarian dish to have with either roti or puri for dinner. Prepare it any which way you want to and for any meal you desire and enjoy their amazing flavours coupled with their even more amazing health benefits.

 

 Split Green Mung Beans

 20ml cooking oil

2-3 curry leaves

1 finely chopped green chilli

5ml ginger paste

3ml asafoetida

5ml coriander powder

3ml cumin powder

3ml turmeric powder

10ml sesame seeds

125ml split mung beans Soaked in warm water for about an hour)

5ml salt

5-10ml freshly squeezed lemon juice

35ml chopped fresh coriander

10ml desiccated coconut

Method

  1. Heat oil in a pot and add the curry leaves, chillies and all the other spices and fry for a few seconds
  2. Add the mung beans, lower heat and cover the pot and allow to simmer on low heat for about 20-30 minutes
  3. Once the mung beans are tender remove from heat, season with salt and lemon juice
  4. Garnish with chopped coriander and desiccated coconut and serve with rotis, puris or on its own as a snack

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26/09/2012
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