mung recipes

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.

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

http://img.photobucket.com/albums/v643/teenuja/veganlovlie/mungbeanchocclose.jpg

Mung-Choc spread

http://veganlovlie.blogspot.com/2009/01/mung-choc-spread.html