Mung Bean Stew
Mung beans are hugely neglected, in comparison with other peas, and often confused with beans or lentils.
They are in fact peas, with lentil-like qualities when cooked for longer periods of time.
This is great, and I realize it looks like a lot of things I cook… so sorry for that, I do love a lentil/bean/pea stew/daal/casserole!
- 1 large tablespoon ghee or coconut oil
- 1 1/4 teaspoon ground cumin
- 3 garlic cloves
- 3/4 inch/2 cm cube of fresh ginger, peeled and chopped
- 1 chili
- 1 large onion, chopped
- 3 bell peppers (red and yellow, or any colors will be fine)
- 2 medium potatoes/or 3-4 small potatoes, peeled and chopped
- 1 teaspoon ground turmeric
- 2 cups mung beans, rinsed and picked over
- 4 cups vegetable stock
- 500g fresh spinach, washed and chopped
- 3-4 tomatoes, chopped
- Juice of 2 limes,
- Salt and pepper to taste
- Chopped fresh cilantro/coriander to serve
- Heat the ghee or oil in a large pan, and throw in the cumin. Stir for a minute and then add the onion, garlic, ginger, chili, and peppers. Sauté until translucent and softened, stirring regularly.
- Add the potatoes to the pan together with the turmeric.
- After another minute or so, stir in the mung beans and the water. Bring to a boil and then turn down and let simmer for 45 minutes.
- While it's cooking, chop your spinach and tomatoes, and juice the limes.
- After it's cooked for 45 minutes, add in the spinach and tomatoes, and let cook for another 10 minutes.
- Remove from the heat and pour in the lime juice, and add salt and pepper until the flavor really pops.
- Serve sprinkled with fresh cilantro/coriander.
- If you want this to serve more people, just put it over rice.