I found some mung and adzuki beans at a local health food store. They are tiny, and I seem to like the smaller legumes. So thought I would give them a try.
Mung beans are native to India and Pakistan. High in fiber and a good amount of protein.
I soaked them overnight, and put them on the stove this morning to cook. They actually only took about 15 minutes. Not sure if that was due to the soaking or what. Anyway, I decided to make a coconut curry with them.
2 tsp coconut oil
1/2 tsp garam masala
1/4 tsp black mustard seeds
1/4 of an onion diced
1/2 green bell pepper,diced
1/4 cup mung beans (soaked overnight and cooked)
1/2 cup chick peas
2/3 cup light coconut milk
salt and pepper
In a sauce pan, heat the coconut oil. Add the mustard seeds and cook until they start to pop. Stir in the garam masala and cook for 30 seconds. Add the onions and green peppers. Cook until translucent and starting to carmelize.
Add the cooked mung beans and chick peas. Cook for about a minute. Add the coconut milk and salt and pepper to taste. Heat thoroughly.
I served this with some couscous and it was heavenly!
Makes 2 servings.
The mung beans themselves weren’t really strong in flavor. More so than the chick peas, but I think they had pea-type flavor. Apparently, these are used most often in sweet preparations. Who knew? I have a bunch of these, so that might be the next option. Who ever knew that I would be eating beans!