Best 3 Split Green Mung Beans Mumbai Style Recipes

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HOW TO COOK SPLIT MUNG BEANS



How to Cook Split Mung Beans image

The easy way of cooking split mung beans. Learn how to cook split mung beans by simmering them or in a pressure cooker.

Provided by Cory Varga

Categories     Sides

Time 23m

Yield 2

Number Of Ingredients 3

1 cup split mung beans
2 1/2 cups water
1 tsp salt

Steps:

  • Rinse the split mung beans in cold water.
  • Bring 2 and a half cups of water to boil. Add 1 cup of split mung beans and simmer for 20 minutes. You can add salt into the water or a small cube of vegetable stock if you prefer.

Nutrition Facts : Calories 106, Carbohydrate 19 g, Cholesterol 0 mg, Fat 0 g, Fiber 8 g, Protein 7 g, SaturatedFat 0 g, ServingSize 400 g, Sodium 1177 mg, Sugar 2 g, TransFat 0 g, UnsaturatedFat 0 g

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE



Split Green Mung Beans, Mumbai-Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 50m

Yield About 4 servings

Number Of Ingredients 14

1 cup split green mung beans(chilkewali mung dal)
1 teaspoon turmeric
1 teaspoon minced garlic
1/2 teaspoon minced and seededhot green chili
3/4 cup chopped onions
1 cup chopped tomatoes(canned is fine)
1 1/2 teaspoons brown sugar
1 1/2 teaspoons salt
2 tablespoons sunflower orsafflower oil, or other neutral oil
1 teaspoon brown mustard seeds
2 tablespoons julienned fresh ginger
12 curry leaves (optional)
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro

Steps:

  • Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
  • To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
  • Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 7 grams, TransFat 0 grams

SPICY DRY-COOKED SPLIT GREEN MUNG BEANS



Spicy Dry-Cooked Split Green Mung Beans image

Number Of Ingredients 19

1 1/2 cups split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
2 tablespoons peeled and finely chopped fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 large tomatoes, finely chopped
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
3/4 teaspoon salt, or to taste
3 1/2 to 4 cups water
Fresh lime juice, to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup finely chopped scallion, white parts only
1/4 teaspoon Garam Masala

Steps:

  • 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain. Heat the oil in a medium saucepan over medium-high heat. Add the cumin seeds, cinnamon, and cardamom pods they should sizzle upon contact with the hot oil. Quickly add the ginger, green chili peppers, and tomatoes and stir about 1 minute.2. Add the coriander, fenugreek leaves, cumin, turmeric, asafoetida, and salt, then add the dal plus all the water. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until all the water has been absorbed and the dal is tender about 30 minutes. Add extra water, if needed. Mix in the lime juice, cilantro, and scallions, transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To make the perfect split green mung beans, use a pressure cooker. This will save you time and ensure that the beans are cooked evenly.
  • If you don't have a pressure cooker, you can also cook the beans in a regular pot on the stovetop. However, this will take longer and you will need to watch the pot carefully to make sure that the beans don't burn.
  • To add flavor to the beans, use a variety of spices, such as cumin, coriander, turmeric, and garam masala. You can also add vegetables, such as onions, tomatoes, and carrots.
  • If you want a thicker soup, mash some of the beans before serving.

Conclusion:

Split green mung beans are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of protein, fiber, and vitamins, and they can be easily digested. Whether you are looking for a quick and easy meal or a hearty and flavorful soup, split green mung beans are a great option.

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