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 rapini florets & mushrooms
For 2 servings ~ 30 minutes - Easy
- 1 cup (+/-) of peeled mung beans halves (yellow)
- 3 cups of water
- 1 veggie cube
- Rapini florets with baby tender leaves
- 4 or 5 White mushrooms sliced (or any other kind of mushrooms available)
- Chopped fresh parsley and coriander to taste
- Pepper, Himalayan salt, masala powder and mustard seeds halves (yellow) to taste
- Curcuma (grated) – about 1Tsp
Once plated add
- Chopped almonds and 4 walnut halves
- Lemon rind and juice of ½ lemon for seasoning
- Olive oil
Wash mung beans halves. In a saucepan add the mung beans, 3 cups of water, the veggie cube and a pinch of salt and cook for about 20 minutes. Once cooked, add the rapini florets (there should be some liquid, if not add a bit of water) and continue cooking for 5 minutes more. Remove from heat, add the mushrooms and all spices and herbs. Mix well and plate.
Top with arugula, chopped almonds, and lemon rind. Season with lemon juice and olive oil and finally add 2 walnut halves and whole coriander leaves.