Gingered Mung Beans

Legumes are a vegetarian's meat. Generally speaking, legumes in some shape or form appear on my menu everyday. They provide a multitude of health benefits, are inexpensive, and for the most part are easy to prepare. In addition to all of those benefits, think of the vast array of legumes at our fingertips and the endless ways to incorporate them into your diet — it follows that meals are never boring, but are instead an exciting taste experience.

Craving mung beans and not wanting to fuss too much in the kitchen, I came up with a simple curry with lots of ginger for a zingy dish. Mung beans have a distinct sweet and earthy taste and occupy a prominent role in the dishes they appear in, including spicy curries. They take very little time to cook, with minimal soaking beforehand — split mung cooks even faster, with no soaking time, but I generally prefer the slightly plumper whole mung for more texture.

To keep the meal easy, but well-balanced and satisfying, serve with a bed of hot basmati rice and perhaps some rotis and a side salad or vegetable dish.

Gingered Mung Beans

Recipe by Lisa Turner Cuisine: Indian Published on July 23, 2014 Simple, creamy and flavorful mung bean curry seasoned with Indian spices and plenty of fresh ginger Print this recipe Ingredients: 1 cup dried mung beans 3 1/4 cups water 1/2 teaspoon turmeric 1/4 to 1/2 teaspoon dried red pepper flakes 2 tablespoons fresh ginger, minced 2 to 3 fresh green chilies, seeded and finely chopped 2 tablespoons sesame oil 1 1-inch piece fresh ginger, cut into thin strips 1 teaspoon cumin seeds 1 small onion, finely chopped 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon garam masala 1 large tomato, diced 1 teaspoon sea salt, or to taste Instructions: Rinse the mung beans well and soak for at least 6 hours or overnight in enough cold water to cover. Drain and rinse, then transfer to a medium saucepan. Add the water, turmeric and red pepper flakes, half of the minced ginger and half of the chilies. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — about 40 minutes. Remove from heat, leave covered, and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the thin strips of ginger and fry, stirring often, until the ginger is golden brown. Add the cumin seeds and continue to stir for a minute until the seeds darken a few shades. Add the onion and sauté for 4 to 5 minutes until softened. Toss in the remaining minced ginger and chilies and cook, stirring, for another few minutes. Toss in the spices and stir for a minute or two until fragrant. Now stir in the tomato and cook, stirring often, until thickened — about 5 minutes. Pour the cooked mung beans with their remaining cooking liquid into the pan and add the sea salt. Stir well and simmer for another 5 minutes or until your desired consistency is reached, adding more water as desired. Serve hot with rice, vegetables dishes and your favorite flatbreads if desired. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by lovely Susan of the The Well Seasoned Cook and now administered by me. Radhika is kindly hosting this month. There is still time to send in your submission. Three lovely prizes are offered this time around.

More mung creations you are sure to enjoy:
Creamy Mung Beans with Coconut Milk
Indian Sour Mung Bean Soup
Mung Bean and Tamarind Dal
Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Ooze