Cooking with split, unskinned mung beans
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.