Mung Beans with Mixed Vegetables
Legumes are an essential component of a healthy vegetarian diet. Indeed, legumes are packed full of protein, fiber, minerals and vitamins, making them a positive benefit to any diet. Inexpensive, with a long shelf life, easily digestible if prepared properly, filling and simply delicious and inspiring, meat eaters and tofu addicts would do their body well with a little concentration and substitution.
One of my favorite beans is the versatile oval-shaped whole green mung bean. Particularly easy to digest, especially when soaked overnight, cooked along with some spices, this mildly sweet little legume can easily be transformed into an entrée that will quell thoughts of a decadent dessert.
I highly recommend using fresh peas for this recipe, but do take care to make sure the pods you purchase actually contain decent-size peas. I spent roughly fifteen minutes shelling a pound of pods that yielded a scant 1/4 cup. Usually my husband brings home a highly prized bounty for the larder, but even the most seasoned of shoppers can be distracted by appearances and the dictates of the grocery list.
Frozen peas can be substituted for the fresh ones. Add them near the end of the cooking time so they retain their plumpness.
Served with lemon brown rice.
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Recipe by Lisa Turner Cuisine: Indian Published on June 9, 2009 Simple, nourishing and easily digestible curried mung beans cooked with vegetables and spices ![]() Ingredients:
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More mung bean dishes from my vegetarian kitchen:
Moong Dal
Indian Sour Mung Bean Soup
Mung Bean and Coconut Soup
Mung Beans with Paneer Cheese
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