John V Posted February 21, 2009 Share Posted February 21, 2009 Let's start a mung recipe thread. Here's the thick soup I'm loving lately. Rinse the beans and look for stones, etc. I prefer the whole green mung beans, but the skinned and split mung dahl, which is yellow, is great as well. Bring a quart of water to boil and add a cup of mung, cover to simmer on a back burner. Keep more than enough water in so they don't burn. In a heavy bottomed pan heat oil and add a pinch of coriander seed, a pinch of cumin seeds, a pinch of black mustard seeds and a pinch of crushed red pepper. Don't burn the seeds, fry them a long moment, until it smells good, add a half teaspoon of turmeric powder, fry a moment then add minced onion/garlic/fresh pepper and fry until well cooked. Add a couple quartered whole tomatoes and add a pinch of salt, cover and simmer.When the beans crush to nothing between your fingers combine with the rest and simmer another five minutes. Serve with rice or chapatti/tortilla. Link to comment Share on other sites More sharing options...
LocalBrada Posted February 21, 2009 Share Posted February 21, 2009 Come across this link for Spicy Mung Bean Cake. It should be easy enough to make your own flour from the dry beans in a food processor.http://simplytibetan.files.wordpress.com/2008/02/lephing-stsd.jpg Link to comment Share on other sites More sharing options...
xjohanx Posted February 21, 2009 Share Posted February 21, 2009 http://img.photobucket.com/albums/v643/teenuja/veganlovlie/mungbeanchocclose.jpg Mung-Choc spread http://veganlovlie.blogspot.com/2009/01/mung-choc-spread.html Link to comment Share on other sites More sharing options...
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