Mung Bean Stew Recipes

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MUNG BEAN STEW



Mung Bean Stew image

Make and share this Mung Bean Stew recipe from Food.com.

Provided by carolgreen

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

250 g mung beans, soaked for at least 6 hours
1 onion, peeled and finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin
1 gluten-free vegetable bouillon cubes
2 carrots, trimmed, peeled and chopped
1/2 butternut squash, peeled, deseeded and chopped
1 celery, trimmed and chopped
1 teaspoon tamari soy sauce
2 tablespoons chopped coriander leaves

Steps:

  • Method
  • Rinse the mung beans thoroughly and drain.
  • Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.
  • Add the carrot, celery, squash and tamari and simmer for 10 minutes.
  • Serve with brown rice and sprinkled with coriander leaves.
  • To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

Nutrition Facts : Calories 305.3, Fat 1.4, SaturatedFat 0.1, Sodium 144.1, Carbohydrate 59.8, Fiber 15.8, Sugar 5.9, Protein 18

CENTRAL ASIAN RICE AND BEAN STEW



Central Asian Rice and Bean Stew image

Provided by Jeffrey Alford

Categories     Bean     Onion     Potato     Rice     Tomato     Vegetable     Stew     Vegetarian     Yogurt     Fall     Healthy

Yield Serves 4

Number Of Ingredients 15

3 tablespoons vegetable oil or rendered lamb fat
2 cups coarsely chopped onions (about 3 medium onions)
2 medium potatoes, cubed
2 medium carrots, coarsely chopped
1 pound (about 4 medium) ripe tomatoes, coarsely chopped
1 teaspoon cumin seed, ground
3/4 teaspoon dried chile pepper flakes or crumbled dried red chile
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups boiling water or mild stock
1 cup mung dal, soaked overnight in water to cover
2 1/2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)
Garnish and accompaniment:
Sprigs of mint (optional)
2 to 3 cups plain yogurt

Steps:

  • In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
  • Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
  • When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
  • Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.

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