Mung beans. They sound funny, look different than the usual beans, and unless you’re an avid Ayurvedic home chef, cooking for your body type you won’t find them in a whole lot of recipes…and yet. And yet, whenever I head to the local organic grocery store those pretty green mung beans call out to me. Earlier this week, I listened and man, am I happy I did.
Mung beans are packed with healthy nutrients including potassium, folate and magnesium and they taste really good.
Here’s an incredibly easy way to prepare them. I’ll include only the basic preparation and leave you to your own devices on the pesto and caramelized onions.
- 1 cup mung beans picked through
- 1 1/2 cups water (then more to cook)
- 1 teaspoon olive oil
- Sea salt
- Nutritional yeast
- Black pepper
- Caramelized onions
- Soak the mung beans in water for about 4 hours. Shorter is just fine but the longer you soak, the softer they become. Rinse and drain.
- Spray instant pot with non-stick cooking spray. Add mung beans and enough water to cover them by about 3/4 inch.
- Set the Instant Pot to about 15-16 minutes or the bean or chili setting.
- Add seasonings to taste if you prefer, but I prefer to add them after the beans cook.
- Allow to cook, then let the steam come down.
- What you will probably have will be a thick, almost porridge-like or pâté,-like consistency. It’s softer than chickpeas or pinto beans. Allow to cool slightly and if it seems to be a solid bean clump, gently break up so that you have smaller portions.
- You might want to taste the beans now to see how much seasoning to add. I experimented a few different times and added about 1/2 tsp. salt (very finely flaked sea salt in this case), about 1 generous tbsp. of nooch, a pinch of cumin and about 1/2 tsp. black pepper)
Scoop into individual servings and top with caramelized onions and a dollop of pesto.
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
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