Mung beans are delicious beans that people forget about. They are not often served in restaurants but they make a great family meal. My mom and Jeffry came back from lunch at Akasha restaurant in Culver City, where they had a great Mung bean soup. They were so thrilled with the beans that they asked me to make them for dinner. Unfortunately, I didn’t take pictures of the process, but you will see the final entrée.
2 cups of Mung beans
4 cups of water
1 teaspoon turmeric
1 teaspoon salt
1/4 inch piece of chopped and pealed ginger
16 oz tomatoes, since they are out of season, I used canned San Marzanos
- Put the beans in a hot pot and add the water.
- Bring the beans to a boil and let the water reduce about 40 minutes.
- Once the water is almost gone, add more to the beans. They soak up a lot and expand.
- If the water gets absorbed, the beans burn easily so don’t walk too far away from them.
- At this time, add the salt, ginger, and turmeric.
- Let them cook on a simmer for another 20 minutes and then add the tomatoes.
- Turn down the heat and let it cook for another 10 minutes. Taste the beans and adjust the seasoning.
If you soak the beans, they cook within 30 minutes. However, I did not soak them, which is why they took so long to cook.
Serve with onions and pepper that have been sautéed in ghee and diced avocado.