Mung Beans (halves) with Carrots, Zucchini and Endive

Mung Beans (halves) with Carrots, Zucchini and Endive

Mung Beans (halves) with Carrots, Zucchini and Endive

 

Mung beans (Vigna radiata) are small, green beans that belong to the legume family.

They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia.

These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans.

Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

They’re high in nutrients and believed to aid many ailments.

For a list of health benefits check out the Healthline post - 10 Impressive Health Benefits of Mung Beans

 

Mung Beans (halves) with Carrots, Zucchini and Endive

 

INGREDIENTS

For 4 servings - EASY

  • 1 cup of peeled mung beans halves (yellow)
  • 4 cups of water
  • 1 veggie cube
  • 1 large carrot or 2 medium carrots - shredded
  • 1 large endive - sliced
  • ½ zucchini cut in four lengthwise and sliced – about 1½ to 2 cups
  • 3 to 4 large sundried tomatoes
  • ½ to 1 Tsp of each spice – Garam Masala, Ajwain (carom seeds), Turmeric powder, Mustard seeds (halves/yellow)
  • ½ Tsp Curcuma (grated)
  • 1 Tsp Ginger - fresh grated
  • Pepper, Himalayan salt

 

Once plated add

  • Beet - shredded (about 1 cup for all servings)
  • Chopped almonds and 4 walnut halves
  • Dried Oregon, freshly ground pepper and Himalayan salt
  • Olive oil and lemon juice or apple cider vinegar (used vinegar for this recipe because I didn’t have any lemons)

 

INSTRUCTIONS

Wash mung beans halves. In a saucepan add the mung beans, 4 cups of water, the veggie cube, a pinch of salt and cook for about 20 to 25 minutes. Once cooked, remove from heat, and add the other ingredients and spices. Mix well and plate.

Top with shredded beet, chopped almonds, ½ walnut, and dried oregano. Season with apple cider vinegar (lemon juice if available), olive oil, and freshly ground Himalayan salt and pepper.

Served with black pepper papadums*.

Bon appétit!

*A papadum (also called papad) is a thin, crisp, round flatbread from the Indian subcontinent. It is typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, certain millets or potato can be used.

 

 

 

 

 

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