Soak the mung beans overnight in about 4-5
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.
medium pot, place the beans and add 3-4 cups
Bring the mung beans and the water to a
Soak the dried mung beans in water for 2 hours in closed container, then rinse.
put to boil the 500 ml water, throw in the mung beans and shredded pandan leaves. Reduce heat then Simmer and cook until the mung beans are tender.
Throw in the palm sugar, vanilla, salt, and coconut milk, stir in until well blended. Put in the flour mixture to thicken.
Serve warm.
Wash mung beans and rice until water is clear.
Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
Add blended items to spices, then turmeric and salt, stirring until lightly browned.
Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
Place mung beans into a large container and
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.
Add the mung beans, water, turmeric and carrots to
Drain the beans and add to a pan with 2 1/2 cups water, turmeric and garlic powder. Bring to a boil and cook, stirring occasionally, for 30-40 minutes, uncovered, until the beans are soft.
Heat the oil in a pan and cook the ginger briefly. Stir in the spices and heat until the spices have released their aroma. Stir the spice mix into the soup, add a little water if needed, and season to taste with salt and pepper. Stir in the cilantro. Serve the soup in bowls, garnished with cilantro leaves.
eeled split yellow mung beans makes 35 hopia. Dough recipe is for 18
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.
Combine rinsed mung beans and rice in a large
Place garbanzo beans in a small saucepan over