Green mung beans – the wonder food for vegetarians and vegans – eat them sprouted, split, whole, in an Indian curry, in Chinese dishes or in a salad and it still packs in nutrition and flavour. Like the rest of its extended family (very much like an Indian Family), it is filled with fibre, a good source of protein, low in fat, rich in B complex vitamins, calcium and potassium, and they provide easily digested nutrition – making it a “wonder food”. Mung bean flour – like chick pea flour is also available and can be used to make certain types of poppadum’s, various types of pancakes, rotis and etc.
- For vegetarians and vegans its regular use during pregnancy, lactation and early childhood helps one get the required nutrition to promote good health in both mother and child.
- Because of the high fibre content of mung beans, they aid with a diet for weight management, the fibre slows digestion which helps stabilize blood sugar levels and stave of hunger pangs.
- 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 for vegetarians and vegans – they are low in fat, rich in B complex vitamins, calcium and potassium.
Health benefits aside these amazing green 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 at lunch or dinner and it pairs perfectly with a kachomeer salad, rice and or roti. 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.
Green Mung Beans – Serves 4
15ml cooking oil
2-3 curry leaves
1-2 fresh chillies
2.5ml rye/mustard seeds
5ml cumin powder
5ml coriander powder
7ml ginger paste
50ml grated tomatoes
10ml lemon juice
50ml chopped coriander
250ml of green mung beans soaked in boiling water overnight
- In a pressure cooker heat oil and add curry leaves, chilies, mustard seeds and powder spices – stir well – before adding the ginger paste and once again after adding the paste
- Add the tomatoes and salt and allow this to cook for 5minutes before adding the green mung beans – bring to a simmer and add 100ml water and close the cooker.
- Allow this to cook for 4 whistles and turn heat off and when the pressure is released taste and season if necessary
- Garnish with chopped coriander and serve warm with rice or rotis or rice, poppadum’s and sambals
NB: If you do not have a pressure cooker use conventional cooking methods and this will take 15 – 20 minutes longer. Boil your mung beans first before starting with step 1 and in place of step 3 – allow the mixture to simmer together for about 10 – 15 minute before removing from heat.
From my pictures you would note this time I served my “Green Mung Beans”, with pickled carrots and a glass of lassi