Best 2 Mung Bean Stew Recipes

Mung bean stew, a delightful and nutritious dish, has been a beloved culinary creation across cultures for centuries. Its origins can be traced back to ancient civilizations, where it was cherished for its simple yet flavorful profile. In this article, we will embark on a culinary journey to discover the best recipe for mung bean stew. Whether you are a seasoned cook seeking a new twist on a classic, or a novice eager to explore this versatile ingredient, we have carefully curated a selection of recipes that cater to diverse tastes and skill levels. From traditional stews simmered with aromatic spices to innovative takes incorporating contemporary flavors, our guide will lead you to the perfect recipe to tantalize your taste buds. So, gather your apron, prepare your ingredients, and let's dive into the world of mung bean stew, where culinary artistry and wholesome nourishment converge.

Let's cook with our recipes!

MUNG BEAN STEW

Mung Bean Stew image

Make and share this Mung Bean Stew recipe from Food.com.

Provided by carolgreen

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

250 g mung beans, soaked for at least 6 hours
1 onion, peeled and finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin
1 gluten-free vegetable bouillon cubes
2 carrots, trimmed, peeled and chopped
1/2 butternut squash, peeled, deseeded and chopped
1 celery, trimmed and chopped
1 teaspoon tamari soy sauce
2 tablespoons chopped coriander leaves

Steps:

Method
Rinse the mung beans thoroughly and drain.
Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
Add the carrot, celery, squash and tamari and simmer for 10 minutes.
Serve with brown rice and sprinkled with coriander leaves.
To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

Nutrition Facts : Calories 305.3, Fat 1.4, SaturatedFat 0.1, Sodium 144.1, Carbohydrate 59.8, Fiber 15.8, Sugar 5.9, Protein 18

CENTRAL ASIAN RICE AND BEAN STEW

Central Asian Rice and Bean Stew image

Provided by Jeffrey Alford

Categories Bean Onion Potato Rice Tomato Vegetable Stew Vegetarian Yogurt Fall Healthy

Yield Serves 4

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil or rendered lamb fat
2 cups coarsely chopped onions (about 3 medium onions)
2 medium potatoes, cubed
2 medium carrots, coarsely chopped
1 pound (about 4 medium) ripe tomatoes, coarsely chopped
1 teaspoon cumin seed, ground
3/4 teaspoon dried chile pepper flakes or crumbled dried red chile
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups boiling water or mild stock
1 cup mung dal, soaked overnight in water to cover
2 1/2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)
Garnish and accompaniment:
Sprigs of mint (optional)
2 to 3 cups plain yogurt

Steps:

In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.

Tips:

Soak the mung beans: Soaking the mung beans overnight (or for at least 4 hours) helps to soften them and reduce their cooking time. You can also use a quick-soak method by bringing the beans to a boil in a pot of water for 1 minute, then removing them from the heat and letting them soak for 1 hour.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute your favorite vegetables, such as carrots, celery, zucchini, or spinach.
Add some protein: If you want to make this stew more filling, you can add some cooked chicken, beef, or tofu. You can also add a can of drained and rinsed black beans or chickpeas.
Season to taste: Be sure to taste the stew before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder to taste.

Conclusion:

Mung bean stew is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and protein. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying stew that the whole family will enjoy. So next time you're looking for a hearty and healthy meal, give this mung bean stew a try!

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