Add mung beans to your diet, and you’ll have the blessings of nutritionists, traditional Chinese medicine practitioners and Ayurvedic docs alike. This tiny green bean is so packed with goodness that simply makes everyone agree on its invaluable nutrition. Magnesium, potassium, vitamin B6, proteins, folate, you name it! Unlike a few trendy super-foods, this legume is largely available in Asia, and you can still find it at honest prices! So I added it to my veggie-packed weekly meals, and cooked it like I do with lentils sometimes, dry and flavoured, ready to be added to salads.
250g mung beans
2 cloves of garlic
1-2 bay leaves
1 tsp tumeric
1 tsp thyme
A few sprigs of parsley (optional)
extra virgin olive oil
Step 1 – Soak the mung beans in abundant water overnight.
Step 2 – Place the mung beans in a sauce pan with abundant water and bring to boil. Simmer for one minute, removing the scum, and then drain.
Step 3 – Place the mung beans back to the sauce pan and pour just enough water to cover them (you can also use stock instead of water). Add the garlic, tumeric, bay leaves and if you want a few sprigs of parsley or thyme like I did, and let it simmer for 10-15 minutes until they are tender but not mushy.
Step 4 – Take out the bay leaves, parsley (if you used it) and garlic and place the mung beans in a bowl. Dress them with salt, extra virgin olive oil and a squeeze of lemon. I added a serving of these to a few slices of tomato, cucumber and a few bits of canned fish for a perfect salad fix. And you? What would you add it to?Follow @blenderbasil