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18/07/2011
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15/08/2011

Mung Bean Filling!!

Since i am in the process of stocking up my freezer and my 3 sisters freezers, i am sharing another recipe for a filling-yes i am making stacks of samoosas, pies and spring rolls and i am also experimenting with lots of other options and as these experiments become sucessful i will be sharing them with you. This mung bean filling in a toasted sandwich with sambals is just divine, I made it last night for a dear friend who came to visit. With all the chatting and catching up, i forgot to take pictures of the finished product, i used the Woolies soy and linseed bread, and i seved the sandwiches with a green salad made of just watercress, baby spinach and finely chopped brazil nuts.

 

Green Mung Filling


25ml cooking oil

100ml finely grated onions

2-3 curry leaves

1 finely chopped green chilli

7ml ginger paste

250ml of green mung beans soaked overnight in warm water

7ml cumin powder

7ml coriander powder

100ml grated potatoes

3ml turmeric

5ml salt

10ml freshly squeezed lemon juice

75ml chopped coriander

75ml chopped spring onions

60ml desiccated coconut



Method

 

  1. Heat oil in a heavy based pan and add the onions and allow to cook till they are slightly browned
  2. Now add the curry leaves, green chilli and ginger paste and allow to cook for a few minutes
  3. Thoroughly wash the soaked green mung and add to the above and lower the heat
  4. While the mung is cooking add the cumin, coriander and turmeric powders, cover the pan and allow to cook on low heat for about 30minutes
  5. Half way through the cooking process, add the grated potatoes-this will ensure that the mung beans stick together when you use it as a filling
  6. Once the green mung is cooked, remove the lid, and season with salt and lemon juice and allow to cook uncovered for about 3-4minutes
  7. Once the mung beans have cooled completely add the coriander, spring onions and coconut and mix thoroughly
  8. This mixture can be used as a filling for samoosas, pies, toasted sandwiches and mini pita breads
  9. For the toasted sandwich, spread the filling on one slice of your choice of health bread and top with a little bit of sambals and toast
  10. For the mini pitas, heat the pitas in a microwave and fill them with the mung beans and top with some chopped up salad greens and serve with a coriander and mint pesto (recipe to follow)

 

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6 Comments

  1. tandy.sinclair says:

    this sounds great!

  2. HealthyVegetarianFoods says:

    Thanks Tandy.

  3. mitzireddy says:

    This looks delicious, Usha – the timing for this recipe is perfect – I am going to use this recipe to make some samoosas for my children – will be visiting them at the end of this month in London. Not allowed to take any meat – so I have previously been making vegs. fillling – this is different and sounds delicious. Thanks for sharing, Usha, and I luv your sarmie idea.

  4. HealthyVegetarianFoods says:

    Thanks Mitzi, it is really an amazing choice of filling. I also use split gram and ground peanuts as a filling- i will work on the recipe during the weekend and post it next week. Have a good weekend.

  5. Juno62 says:

    This is a fabulous recipe and I’m definitely going to try it (I love mung beans). I particularly appreciate your accurate recipe, with its exact quantities and clear instructions.

  6. HealthyVegetarianFoods says:

    Thanks Juno, i do try to ensure that my recipes are accurate, The recipes that i post are my own tried and tested/ hope you enjoy trying it

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