Mung Beans

High in plant protein and fiber, mung beans are popular in Chinese and Indian cuisine. Their delicate, subtly sweet and mild flavor makes them popular in both sweet and savory dishes. In India, they are often cooked with aromatic spices and herbs, vegetables, rice and ghee to create nourishing, delicious and easily digestible meals.

• Add to soups and stews or use in place of lentils in a recipe.
• Cook with vegetables, basmati rice or other grain, ghee, spices and any favorite seasoning.
• Make them into bean burgers or serve over toast.

Mung Bean Curry Soup

4 Servings

Soak 1 cup dry mung beans up to 24 hours. Drain well. In a large saucepan, melt 2 tablespoons ghee. Sauté 1 cup finely chopped onion, 1 cup chopped carrots, 2 or more cloves minced garlic, and 1 tablespoon or more curry powder for 5 minutes. Add mung beans, salt, pepper, 3 cups water, and freshly grated ginger to taste. Bring to a boil; reduce heat to simmer 40 to 50 minutes, or until mung beans are tender, adding more water if desired. Add 1 14-ounce can of diced tomatoes. Cook 5 more minutes. Adjust seasonings; add lemon juice if desired; serve with fresh chopped cilantro.