Mung beans. Whit even are they? Ah dunno — good but. This recipe makes a satisfying, savoury, healthy bowl of the stuff. It works as comfort food even if you’ve never seen a mung bean in your life before.
I have been eating this for years, telling everyone “it’s mungo — mung bean soup!”, but a friend at work has recently informed me that I’m eating moong dal, so who knows? Whatever it’s called, it tastes great, and is a great dish to come home to on a cold night.
In brief: Heat oil in a pan, add onion, then after 5 minutes add ginger, garlic, coconut milk, mung beans and spinach. Simmer for 50 minutes, then add the soy sauce.
Adapted from The Guardian.
500g dried mung beans, soaked overnight in lots of water
1½ tbsp of coconut oil (or any other oil, but it will be less thick)
2 medium onions, diced
1 TB ginger paste
4 tsp / 1 heaped TB of garlic paste (or 4 cloves, minced)
400ml tin of coconut milk — get the one with the most actual coconut in it 750ml veg stock
2-4 TB soy sauce
250g frozen spinach
- Heat the coconut oil in a pan, then sauté the onions. Drain the mung beans while you wait.
- Once the onion is soft, add the ginger and garlic, then after a couple of minutes add the mung beans, coconut milk, spinach and stock — I put the stock cube or bouillon straight into the pan then add the water.
- Simmer on medium until the beans are soft, about 40-60 minutes, topping up with water if needed.
- Add a good few grinds of pepper, 2 TB soy sauce, and add more if you think it needs it.
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