medium pot, place the beans and add 3-4 cups
Sprout the mung beans: Wash and pick over the dry mung beans until the water
Cover the mung beans with water in a deep
Wash and soak the mung beans overnight.
Rinse and drain and then place in a pot with enough water to cover them.
Bring to boil and then simmer for 45 minutes.
Heat the oil in a pan and add the tumeric, cumin and coriander and fry until they turn brown.
Add the mustard.
Add onion, mushrooms and tomato and cook for 5 minues.
Add the mixture to the mung beans and cook for 15-20 minutes.
Blend onion and 1/2 cup vegetarian broth in the blender (you can also add the ginger root if you don't want to chop it).
In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
Add the cooked green mung beans and remaining broth. Once it's begun to boil, add the pechay/bok choy and cook until it's smooth (between 4 to 8 minutes).
Salt to taste. Tastes great served over cooked rice.
To cook mung beans, drop into 2 quarts boiling
an check the rice and beans for doneness.
Traditionally, when
Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.
eeled split yellow mung beans makes 35 hopia. Dough recipe is for 18
Place chicken, onions, bay leaves, garlic if fresh used and oil in a pot and saute until onions and chicken are golden brown. Add the rest of ingredients and cook covered on low heat about an hour, until chicken, mung and potatoes are ready.
Add some more water if soup is too thick.
Serve with rice topped with chilli sauce on a side.
Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
Add scallions, mint, olive oil, vinegar and salt and toss to combine.
Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.
Soak the mung beans overnight in about 4-5
Combine rinsed mung beans and rice in a large
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Place garbanzo beans in a small saucepan over
medium size saucepan, measure mung beans, cover with water, cover saucepan
Add the mung beans, water, turmeric and carrots to
Place mung beans in a bowl and cover with several inches of cool water; soak for 1 hour. Drain.
Transfer mung beans to a small saucepan; cover with water. Bring to a boil; reduce heat to low and simmer until mung beans open up, about 1 hour. Stir in rock sugar until dissolved.
Combine mung beans, rice, and barley in a saucepan. Add 8 times the volume in water. Bring to a boil; reduce heat and simmer, covered, until rice and barley are soft, about 20 minutes.
Place the mung beans in a large container and
Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.
Drain mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.
Heat oil in a skillet over medium heat. Cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. Drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.