Legumes are a vegetarian's meat. Generally speaking, legumes in some shape or form appear on my menu everyday. They provide a multitude of health benefits, are inexpensive, and for the most part are easy to prepare. In addition to all of those benefits, think of the vast array of legumes at our fingertips and the endless ways to incorporate them into your diet — it follows that meals are never boring, but are instead an exciting taste experience.
Craving mung beans and not wanting to fuss too much in the kitchen, I came up with a simple curry with lots of ginger for a zingy dish. Mung beans have a distinct sweet and earthy taste and occupy a prominent role in the dishes they appear in, including spicy curries. They take very little time to cook, with minimal soaking beforehand — split mung cooks even faster, with no soaking time, but I generally prefer the slightly plumper whole mung for more texture.
To keep the meal easy, but well-balanced and satisfying, serve with a bed of hot basmati rice and perhaps some rotis and a side salad or vegetable dish.
|Gingered Mung Beans|
|Recipe by Lisa Turner|
Published on July 23, 2014
Simple, creamy and flavorful mung bean curry seasoned with Indian spices and plenty of fresh ginger
This is my contribution to My Legume Love Affair, a monthly event started by lovely Susan of the The Well Seasoned Cook and now administered by me. Radhika is kindly hosting this month. There is still time to send in your submission. Three lovely prizes are offered this time around.
More mung creations you are sure to enjoy:
Creamy Mung Beans with Coconut Milk
Indian Sour Mung Bean Soup
Mung Bean and Tamarind Dal
Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya
On the top of the reading stack: Midnight's Children by Salman Rushdie
Audio Accompaniment: Ooze