Most of us are familiar with mung beans. We usually eat them as sprouts in Chinese dishes. They are easily found in most produce stores. Some of you may have even tried sprouting your own from these little round seeds. This interesting recipe gives us something else to do with these nutritious little powerhouses.
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 1 cup dry mung beans
- 7 cups of water
- 2 cups kale, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 T coriander, toasted and grind
- salt and pepper
- In a large pot, heat the onions in a little water on medium heat. Cook for 5 minutes.
- Add the garlic and cook for another minute.
- Add the mung beans, spices, salt and pepper, stir well to combine.
- Add water, cover and cook until the beans are tender, approximately 35 to 40 minutes. Check the beans after 20 minutes to make sure they have enough water.
- When the beans are ready, taste and adjust salt and liquid if needed.
- Add the kale and cook for 10 minutes more. Serve with bread.