Cooking with split, unskinned mung beans
I recently bought some split, unskinned mung beans (greenish in color) at an indian grocer. I made dal with them the other day but was not crazy about the flavor. Does anyone have some good recipe ideas for this ingredient?
Split, Unskinned Mung beans are really nutritious and healthy. Try this recipe.
1 Cup of the Mung Beans (you can try this recipe with the Unsplit, green ones too)
2.5 to 3 Cups of Water (or any kind of Stock) adjust the amount of liquid as per the desired doneness of the beans - al dente versus well cooked. I prefer a little al dente for this recipe.
2-3 Green Chillys found in Indian store (Optional or as per your taste)
1/2 Cup coarsely chopped Onions
3-4 Cloves Garlic also coarsely chopped
2 dried Red Chilly also found in Indian store
1 to 1.5 tsp red chilli flakes (adjust per your taste)
8-10 Curry Leaves
1 tbsp Oil (preferably Coconut Oil)
2 Tbsp Unsweetened Grated Coconut (Optional)
Salt to taste
In a Sauce Pan, dry roast the mung beans for 3-4 minutes on medium heat, until they are warm and fragrant. Add the Green Chillys, stir for 30 seconds, add water/stock, bring to a boil, lower the heat, cover the pan and simmer until the liquid is absorbed. Make sure the beans dont get scorched. Add more water/stock if the beans need to be cooked more.
After the beans are cooked, in another pan, heat oil, saute the red chilly for a few seconds, add onion/garlic/curry leaves/red chilli flakes. Be careful as the leaves will splatter a bit. Saute till the Onions are transparent. Now add the cooked beans, stir to mix everything in the pan, adjust salt, stir again. Let cook for a couple minutes and turn off the heat. Sprinkle with the grated coconut. And Enjoy with some Indian Flat bread.
Sprinkle with some lime or lemon juice for additional flavor.