Mung Bean Stew
Recipe type: Main
Cuisine: Indian
Serves: 2 servings
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.
  • 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)
  1. Add beans and broth to a pot and bring to boil.
  2. Reduce heat and cook, covered, for about 35 minutes or until it becomes a thick, stew-like consistency.
  3. While your beans are cooking, heat oil over medium-high heat and add onion, garlic, ginger and curry powder.
  4. Cook for 2-3 minutes or until fragrant, then remove from heat.
  5. Once the beans start to thicken (toward the end of the cooking period), stir in the onion, garlic, ginger and curry mixture.
  6. Add the coconut milk and beet greens and cook, covered, for another 1-2 minutes or until the greens have just begun to wilt.
  7. Serve over rice, quinoa, farro, or with Naan bread.
Recipe by Take A Bite Out of Boca at