Spiced Moong Beans Recipes

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SPICED MOONG BEANS



Spiced Moong Beans image

This is a recipe that my husband's coworker gave me. It was so delicious with chapati.

Provided by Shauntea

Categories     Indian Recipes

Time 8h40m

Yield 8

Number Of Ingredients 15

4 cups moong beans
2 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
1 onion, diced
1 (2 inch) piece fresh ginger, peeled and grated
4 cloves garlic, minced - or more to taste
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon paprika
salt to taste
2 tomatoes, chopped
1 jalapeno pepper, chopped
water to cover
1 sprig fresh curry leaves
1 lime, juiced

Steps:

  • Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
  • Drain and rinse beans; set aside.
  • Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
  • Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
  • Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.
  • Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 62.4 g, Fat 4.8 g, Fiber 8.3 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 13.1 mg, Sugar 2.5 g

SPICED MOONG BEANS



Spiced Moong Beans image

This is a recipe that my husband's coworker gave me. It was so delicious with chapati.

Provided by Shauntea

Categories     Indian Recipes

Time 8h40m

Yield 8

Number Of Ingredients 15

4 cups moong beans
2 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
1 onion, diced
1 (2 inch) piece fresh ginger, peeled and grated
4 cloves garlic, minced - or more to taste
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon paprika
salt to taste
2 tomatoes, chopped
1 jalapeno pepper, chopped
water to cover
1 sprig fresh curry leaves
1 lime, juiced

Steps:

  • Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
  • Drain and rinse beans; set aside.
  • Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
  • Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
  • Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.
  • Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 62.4 g, Fat 4.8 g, Fiber 8.3 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 13.1 mg, Sugar 2.5 g

MOONG DHAL MAKHANI



Moong dhal makhani image

This dhal from Lucknow 49 uses mung beans cooked in milk, and is gently spiced and comforting. Serve as a main or side dish - it's a great veggie partner to an Indian feast

Provided by Irfan Khan

Categories     Dinner, Main course, Side dish

Time 1h35m

Number Of Ingredients 7

100g whole moong (mung) beans
250ml whole milk
20g sunflower oil
125g unsalted butter
2 tbsp tomato purée
½-1 tsp deggi mirch (Kashmiri chilli powder)
½ small bunch coriander , chopped, to serve

Steps:

  • Wash the mung beans thoroughly under cold water, and repeat two-three times until the water runs clear when drained. Put the beans in a small saucepan with 200ml water and 200ml milk and bring to the boil. Let it boil vigorously for 5 mins before reducing to a low heat. Simmer for 30-45 mins half-covered with a lid. Check the mung beans after 30 mins. When they are cooked, they should be soft enough to smash with the back of a spoon.
  • In a separate frying pan, heat the sunflower oil and butter. Once warmed through and the butter has melted, add the tomato purée and chilli powder (depending on how hot you like it). Cook for 5 mins on a low heat before adding this paste to the bean pan.
  • Increase the heat of the saucepan to medium, add salt to taste, and reduce, uncovered, if you need to. The consistency should be slightly thinner than a custard. At this point, add the remaining 50ml milk, and stir well. Cover with a lid, and cook on a low heat for 30 mins, adding a splash of water during cooking if it gets too thick. Check for seasoning, before serving topped with the coriander.

Nutrition Facts : Calories 398 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium

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