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CURRIED MUNG BEAN VEGETABLE RICE DISH

This recipe is similar to my Mung Bean Stew – with a few changes/additions.  It is said that mung beans are a legume that are heart healthy, they help to reduce cholesterol, are the least gas forming of all legumes, and they also assist in improving/balancing digestion.  It is my goal/hope for 2018 to eat this dish at least twice a week.  Eating vegetarian meals is an easy way for me to shed a few pounds – always a good thing, plus I love all lentils and curry so this should not get too boring. There is lots of flavor in this dish making it mighty tasty too.

If you soak the mung beans early in the morning or over nite (soak 8 hours) you are good to go.  In terms of preparation – it took about 40 minutes prep/saute time – then the rice was cooked separately, while the mung beans/vegetables took another 35-40 minutes to cook.  In my busy week, this should be something I can handle and with leftovers the next day that should reach my goal with a free day of cooking to make things easier.

2 Tblsp. Extra Virgin Olive Oil

1 Tblsp. cumin powder

1/2 Tblsp. mustard seeds

1/2 Tblsp. coriander seeds

2 tsp. Madras curry powder – mine was not spicy hot

1/2 tsp. garahm masala

2/3 cups mung beans – soak 8 hours, and drain

1 large tomato, diced

1 large onion, diced

4 large garlic cloves, minced

1-2 tblsp. minced ginger – to taste

1 1/2 cups chopped orange yam

1 cup chopped carrots

salt to taste

3 cups water or vegetable stock

1 large bay leaf

3/4 cup frozen peas

huge handful of chopped cilantro

cook 1 1/4 cups Basmati rice in 2 1/2 cups water

Heat up a dutch oven on low medium heat with the EVOO.  Add the mustard and coriander seeds, sauteing until the mustard seeds start to pop.  Add in the cumin, curry powder, garaham masala and saute until fragrant.  Then add in the onions, garlic, ginger, tomato continuing to saute for another 5 min.

Pour in the water, adding in the mung beans, carrots, bay leaf and yams stirring well.  Season to taste with salt.  Bring to a simmer lid on for about 35 min., then while the rice is cooking, remove lid and keep on a simmer.  When rice is almost done add in the peas, and chopped cilantro to heat through and serve over the cooked rice.  A dollop of organic yogurt is a lovely addition.  This is a dish that will taste even better the next day.

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