Mung bean salad
Ingredients:
1/3-1/2 lb mung beans
1 green mango peeled and cubed
1 red bell pepper cubed
1/2 medium red onion cubed
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1-2 jalapeno peppers sliced into thin rings
1 teaspoon plus garam masala or curry powder
1/3 bunch of cilantro leaves chopped
1-2 limes
5-10 plus fresh mint leaves chopped
Canola oil
Salt
Directions:
Rinse mung beans in cold water. Add fresh water to a pot and cook mung beans in water until soft. Bring to a boil and reduce to low medium for about twenty minutes. You have to watch that the water won't overflow when cooking, so a quick stir now and then is suggested. We want to keep the capsules whole but soft, if overcooked they will turn to mush. Drain and let cool a bit. Add cubed green mango, cubed bell pepper, and cubed red onion to mung beans. In a frying pan toast cumin, mustard seeds and sliced jalapeno in oil until all the flavors and aromas are released for few minutes. Add seeds and jalapeno mixture to mung bean mixture. Add chopped mint, cilantro, lime juice and garam masala or curry. Mix and adjust lime, salt, garam masala and herbs according to taste.
You can smoke garam masala a bit, prior to adding to salad, if you wish. In a heated pan with NO oil in it, put the spice, and let it realease it's oils and aromas for couple of minutes, add to mung beans. Makes the flavor more vibrant!
Shulie, I was researching mung bean salads this morning and happened to come across yours. I was sooo excited! I have my mung beans cooking now!
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