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Split Mung Beans
Esgee's Kitchen

Split Mung Beans

Esgee

Split Mung beans are yellow in colour and are as popularly used as the whole green ones. They are easier to cook and are just as nutritious. Here are three recipes with these yellow beans which are super simple to follow.

1. Lentil Soup

This is a vegan soup and very easy to prepare.

Prep time: 5 minutes Cooking time: 15 minutes

Split Mung Beans
  • ¾ cup lentils
  • 1 onion sliced thin
  • 2 carrots chopped
  • 1 tablespoon oil
  • Pepper powder

In a pan, sauté the sliced onions in the oil till they turn translucent. Add the carrots and lentils to this and sauté for a minute. Add 3 cups of water and cook covered. Add salt to taste. When lentils are cooked, blend all ingredients together. Pour directly into soup bowls and serve the creamy soup with a sprinkling of pepper powder over it. Best with freshly baked bread!

2. Mung dal payasam

[Cuisine: South Indian]

This creamy, delicious payasam/ kheer/ dessert is a favourite at all celebrations. It has the goodness of dal, coconut and jaggery in it. All these ingredients are used frequently in Indian cuisine.

Prep time: 15 minutes Cooking time: 30 minutes

Split Mung Beans
  • ½ cup mung dal/lentils
  • 1 cup thin coconut milk
  • ½ cup thick coconut milk
  • ¾ cup grated jaggery
  • 2 tablespoons ghee/coconut oil
  • ½ teaspoon cardamom powder
  • 10-12 cashew nuts and 10-12 raisins for garnishing

Pressure cook the mung dal with about 1 ½ cups of water for 4-5 whistles. When cool check to ensure that the dal is well cooked. Mash the dal well. Add half cup of the thin coconut milk and place over flame at medium heat. Stir well. After 2-3 minutes, lower the flame and add the jaggery and stir till it melts completely. Put in the rest of the thin milk. Add cardamom powder. Once all the jaggery has dissolved and the consistency begins to thicken, add the thick coconut milk and combine well. Keep on flame for 1-2 minutes and switch off. Over boiling the coconut milk may make it curdle.

In a small pan fry the cashew nuts and raisins in ghee and garnish the kheer. The payasam/kheer will thicken as it cools. Delicious and creamy!!

P.S. Some people like to roast the lentils in a little ghee before cooking them. Frankly feel that it is just extra work. Anyway the dal gets mashed in the kheer!

3. Mung Dal Chilla

[Cuisine: North Indian]

A great snack or breakfast option a Chilla is spread flat like a dosa and then folded or rolled. It is packed with protein and is best eaten with a green coriander or mint chutney. Yummylicious!

Prep time: 10 minutes Cooking time: 7-8 minutes

Split Mung Beans
  • 2-3 tablespoons yellow Mung dal
  • 1 onion chopped fine
  • ½ tomato chopped
  • 1 green chili chopped
  • Some green coriander chopped
  • Salt to taste

Soak dal for 4-5 hours and then grind finely with some water. Keep batter overnight allowing it to ferment [as we do for idli/dosa]. Next day, add the onions, chili, tomato and coriander to the batter. Add salt. Add a little water if the batter is too thick.

Heat a flat griddle and spread a little oil on it. Now pour a ladle full of the batter and spread as for dosa/pancake. When cooked turn it over and pour a little oil. When done, brown spots will appear. Remove onto plate and repeat till all the batter is over. Fold or roll the Chilla. Serve hot with chutney of your choice.