Spicy Mung Beans with Chilies and Fresh Lime Juice
- Number of Servings: 4
Ingredients
1 cup whole mung beans, soaked for a few hours, or overnight in enough water to cover 1 tablespoons ghee, butter or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece ginger, peeled and finely chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground coriander 1/2 teaspoon paprika dash of asafoetida 2 - 3 tablespoons fresh coriander or parsley, finely chopped 1 1/2 teaspoons sea salt generous handful of dried curry leaves 3 - 4 fresh red cayenne or green chilies, seeded and finely chopped juice of 1 fresh lime
Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and transfer to a medium-large heavy bottomed pot along with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender, roughly 40 minutes.
While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafoetida. Stir and fry for another minute.
Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafoetida. Stir and fry for another minute.
Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 209.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 876.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 12.4 g
- Protein: 11.3 g
Member Reviews