Mung and Azuki Beans with Fresh Peas and Spices

Earthy, wholesome and simply comforting, my husband raved about this nourishing dish and encouraged me to share it in this space. Fresh peas are always such a treat and pop delightfully in your mouth when cooked to perfection. Wanting a brief vegan cleanse, I resisted the urge to add paneer cheese — instead, I paired this dish with quinoa with coconut and roasted cashews.

Mung and Azuki Beans with Fresh Peas and Spices

Recipe by Lisa Turner Cuisine: Indian Published on September 9, 2009 Simple, colorful and delicious curry of sweet and earthy mung and azuki beans and plump sweet peas simmered with a gently spiced tomato sauce Print this recipe Ingredients: 1/2 cup dried whole mung beans 1/2 cup dried azuki beans 2 cups fresh peas 2 teaspoons oil or butter 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1/2 teaspoon asafetida 2 jalapeños or green chilies, seeded and finely chopped small handful of dried curry leaves 3 to 4 dried whole red chilies, broken into pieces 2 medium tomatoes, finely chopped 1 teaspoon dried fenugreek (methi) leaves 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the mung beans and azuki beans and soak for 6 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and pour in 2 cups of water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 15 minutes. Now add the peas and continue to cook until the beans are soft and the peas are tender — about 15 to 20 minutes. Add more water to the pan if necessary, although most of the water should be absorbed at the end of the cooking time. Set aside. Heat the oil or butter in a frying pan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafetida, jalapeños or green chilies, curry leaves and dried red chilies. Stir for 1 minute, then add the tomatoes and fenugreek leaves. Cook, stirring occasionally, for 6 to 8 minutes or until the mixture thickens. Add the pan of tomatoes and spices to the cooked beans, stir well, and return to a low heat. Simmer for a few more minutes to let the flavors blend. Makes 4 to 6 servings

Related recipes from Lisa's Vegetarian Kitchen:
Sauteed Azuki and Mung Beans, Chinese Style
Azuki Beans with Garlic and Ginger
Yunnan Stir-Fried Azuki Beans and Green Pepper

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