I have a secret. Even though I have been vegan for almost two years (and vegetarian before that), I have never cooked with mung beans. I know, it sounds like some veggo cardinal sin, really, not having cooked with one of the supposed staples of a plant based diet. So I rectified this situation yesterday, to ensure my steadfast reputation as a weird, fruit-loving, tree-hugging, all bean eating hippy (and to try something new!).
Don’t get me wrong, I’m not prejudice against Mung Beans, and have enjoyed them at other hippy eating locations a couple of times. Yet, it wasn’t until I was standing in front buckets of beans, legumes and grains at Real Canadian Superstore that I first considered jumping ship from our usual red kidney beans or chick peas. I mean, we eat them all the time! Boooring. And now that we’re in Canada, I thought it was time to mix it up a little.
So here’s my version of Mung Bean Dal (you know, like the Indian lentil Dal dish? Yeah, like that, but with Mung Beans). And it was super yum-yum, and quick to make. Who would have thought?
- 1 cup dry mung beans
- 2 teaspoons oil/vegetable stock
- 1 tsp crushed garlic
- 1 tsp grated fresh ginger
- 1 teaspoon mustard seeds
- 1-2 teaspoons turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 large tomato, diced
- Salt and Pepper if desired
- Lots of fresh coriander (lots is about 1/2 a cup for me as I like a lot to garnish)
The night before you want to cook your best ever Moong Dal, soak your Mung Beans in a big bowl of water. Make sure the water covers the beans by at least 3 cm, as they will absorb plenty.
Heat up your oil in a large pan(or vegetable stock if you want fat free), and over a low to medium heat, gently fry the garlic and ginger for approximately three to four minutes. Add your mustard seeds, and when they start to pop, throw in the rest of your spices.
Stir the spices through the ginger and garlic, and heat for another couple of minutes to release their flavours.
Drain and rinse your pre-soaked mungers. Throw them in the pan and give it a stir.
Add enough water to cover the mung beans by about half a centimetre, and let them simmer for approximately 45 minute stirring occassionally. When ready, the mung bean’s skin splits to reveal the actual yellow bean underneath.
You can either stir through your chopped tomato and a portion of the coriander to warm it through the dal, or serve the dal with the tomato and coriander on top as a garnish.
We enjoyed our first home-cooked mung bean meal with a side of these truly evil and amazing Golden Cheddar’d Potatoes (pictured), from Mouthwatering Vegan Recipes. Described as ‘the most beautiful potatoes on the planet’ we had to agree they were pretty damn good and let the hyperbole slide.
Let me know what your take on the Mung is!