Indian Style Savory Mung Beans

Savory mung beans

I love mung beans for breakfast.

They are a great source of protein for vegetarians, filled with fiber, great for gentle detoxing and light on the stomach. There are a couple of ways I make them, but I’ll share one today and keep the other recipe for a another time.

Since this recipe is savory, you can have it for breakfast, for lunch or dinner as a main dish or even as a side dish if you like. This is one versatile dish which you can cook and use as per your convenience. Its a common recipe for us Maharashtrians (people from the western coastal part of India. Think Mumbai region and the surrounding areas).

 

Ingredients:

  • 1 cup green mung beans (washed and soaked overnight)
  • 1/2 tsp mustard seeds
  • 3/4 tsp turmeric powder
  • 1″ piece of jaggery (or honey if you prefer)
  • 1/2 tsp red chili powder or 1 small green chili
  • 1 tbsp. tamarind concentrate (or lemon juice if you prefer)
  • 1″ fresh ginger root, grated
  • 1 tbsp. cold pressed organic coconut oil
  • 1 tsp garam masala (optional)
  • shredded coconut to taste (for garnish)
  • salt to taste

Note:

  • Wash and soak the mung beans overnight.
  • In the morning, rinse and drain the water. Using the soaking water may cause gas.

Directions:

  • In a hot pan, put the coconut oil and let it heat.
  • Add the mustard seeds and let them crackle.
  • Add turmeric powder, red chili powder, ginger root, and the garam masala.
  • Stir and add the soaked mung beans, tamarind concentrate, jaggery piece and salt.
  • The sweetness of jaggery / honey will counter sour tamarind paste.
  • Add 1-2 cups of water, depending on the desired consistency.
  • Keep stirring occasionally. it might take upto 30 mins or more to cook until the mung beans are soft. Or you can make this in the slow cooker too!
  • The dish in the picture here is pretty dry, but you can make them with more water if you plan to serve it as a gravy with  rice or quinoa.
  • The drier version can be eaten with salads, as lettuce wrap, with bread or naan- or just by itself.
  • I’ve eaten it cold during summer for breakfast or hot on cooler days. As I said this is one versatile dish you can eat in many ways.

Let me know how it goes, I always love to hear from you!

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