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I’ve got another Indian-inspired dish for you today — Mung Bean Stew. Mung Beans (or Moong Dal) are part of the legume family and native to India. I’ve never cooked with them before. Actually, I’ve never eaten them before either. I was given the opportunity to try the yellow Moong Dal from Jiva Organics and could not wait to get cooking!
Except that I realized I had absolutely NO clue what to do with these little yellow beans. Naturally, I turned to Pinterest and thankfully found a lot of recipes for something called “Mung Bean Soup.” I used them as my inspiration, and, not to toot my own horn or anything, made one absolutely fabulous dish very different from anything I’ve ever made before. So many, many thanks to Jiva Organics for inspiring me to go a little past my comfort zone in the kitchen.
Her recipe calls for malunggay leaves or spinach, but I had neither (what the heck are malunggay leaves anyway?!?!). I did, however, have beet greens leftover from my Harvard Beets. I also added a nice amount of curry powder. Mung Bean Stew is thick and hearty, especially when served over brown rice. You could also serve it over quinoa or farro, or go a totally different route and pile it onto some Naan bread. This Mung Bean Stew wasn’t too spicy but definitely still had of all those yummy Indian flavors I love.
I have plenty of Jiva Organics Moong Dal leftover and plan to make this Mung Bean Stew again and again. Experimenting with new ingredients is a great way to find new recipes! It wasn’t the quickest dish to put together and requires a little planning ahead of time, but it’s worth it.
- ½ cup Jiva Organics Moong Dal
- 1½ cup low-sodium vegetable broth
- ½ tbsp coconut oil
- ¼ yellow onion, minced
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- ½ tsp curry powder
- ¼ cup light canned coconut milk
- beet greens (as much or as little as you would like in the stew)
- Add beans and broth to a pot and bring to boil.
- Reduce heat and cook, covered, for about 35 minutes or until it becomes a thick, stew-like consistency.
- While your beans are cooking, heat oil over medium-high heat and add onion, garlic, ginger and curry powder.
- Cook for 2-3 minutes or until fragrant, then remove from heat.
- Once the beans start to thicken (toward the end of the cooking period), stir in the onion, garlic, ginger and curry mixture.
- Add the coconut milk and beet greens and cook, covered, for another 1-2 minutes or until the greens have just begun to wilt.
- Serve over rice, quinoa, farro, or with Naan bread.
Disclaimer: I received complementary product for review. No monetary compensation was provided. As always, all opinions are 100% my own.