Mung and Azuki Beans with Fresh Peas and Spices
- Number of Servings: 4
Ingredients
1/2 cup of whole mung beans1/2 cup of azuki beans2 cups of fresh peas2 teaspoons of oil or butter1 teaspoon of black mustard seeds1 teaspoon of cumin seeds1/2 teaspoon of ground coriander1/2 teaspoon of cayenne1/2 teaspoon of turmeric1/2 teaspoon of asafoetida powder2 fresh jalapenos or green chilies, finely choppedsmall handful of dried curry leaves3 - 4 dried red chilies, broken into bits2 medium tomatoes, finely chopped1 teaspoon of methi leavessea salt to taste
Soak the mung beans and the azuki beans overnight in enough water to cover. Drain, transfer to a pot along with 2 cups of water. Bring to a boil, immediately reduce the heat to low and cover and simmer for 15 minutes. Now add the peas to the pot and continue to cook until the beans are soft and the peas are tender - roughly another 15 - 20 minutes. Add more water to the pot if necessary, though most of the water should be absorbed at the end of the cooking time. Set aside.
Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.
Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.
Serves 4 - 5.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.
Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.
Serves 4 - 5.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 270.0
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 673.0 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 13.6 g
- Protein: 15.5 g
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