Mung beans...?!
any good recipe ideas!? I've soaked them overnight and have a veggie coming for tea tonight!.!.!. all i seem to see is dahl on the recipe sites!.Www@FoodAQ@Com
Answers:
Gingery Mung Bean Sprouts Pancake
Submitted by: Kaoru
Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes
Cook Time: 8 Minutes Ready In: 23 Minutes
Yields: 1 servings
"This is a savory pancake!. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan!. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour!. It tastes like good old Japan to me!!"
INGREDIENTS:
2 tablespoons minced fresh
ginger root
1 tablespoon tamari
1/4 teaspoon sea salt
6 tablespoons barley flour
1/4 cup water 1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
ground cayenne pepper to
taste (optional)
DIRECTIONS:
1!. In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water!. Stir in mung bean sprouts, coating the sprouts with the batter!. You may want to break some sprouts into smaller pieces before adding to the batter!.
2!. Heat vegetable oil and sesame oil in a large skillet over medium heat!. Reduce heat to low, and pour in batter to make one 6 inch pancake!. Cook for about 4 minutes on each side!. Serve hot or cool!. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Mung Bean Stew
Submitted by: lottaLove
Rated: 3 out of 5 by 1 members Prep Time: 30 Minutes
Cook Time: 55 Minutes Ready In: 1 Hour 25 Minutes
Yields: 4 servings
"Mung beans combine with chopped carrots, potatoes, celery, and mushrooms in a wholesome baked vegetable stew that vegetarians will enjoy!."
INGREDIENTS:
1/4 cup raw mung beans
2-1/2 potatoes, peeled and
quartered
1/8 teaspoon salt
1-1/2 teaspoons canola oil
1/2 onion, peeled and chopped 1 carrots, sliced
1 stalk celery, sliced
2-1/2 button mushrooms, sliced
1 cup vegetable stock
salt and pepper to taste
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Place the mung beans in a saucepan and cover with water!. Bring to a boil over medium-high heat, and cook for 10 minutes!. Lower heat to medium, and simmer until soft, about 10 minutes!. Drain beans into a strainer and rinse under cold water!. Set aside!.
3!. Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt!. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes!. Drain, and set aside!.
4!. Heat the oil in a skillet over medium heat!. Add the onion; cook and stir until transparent, about 5 minutes!. Add the carrots, celery, and mushrooms!. Cook and stir until the vegetables are tender, about 5 minutes!. Pour in the stock, and add salt and pepper to taste!. Cook vegetable mixture 5 minutes more!. Combine with the mung beans and potatoes in an oven-proof casserole!. Cover with a lid!.
5!. Bake in preheated oven until mixture bubbles, about 30 minutes!.Www@FoodAQ@Com
Submitted by: Kaoru
Rated: 4 out of 5 by 4 members Prep Time: 15 Minutes
Cook Time: 8 Minutes Ready In: 23 Minutes
Yields: 1 servings
"This is a savory pancake!. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan!. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour!. It tastes like good old Japan to me!!"
INGREDIENTS:
2 tablespoons minced fresh
ginger root
1 tablespoon tamari
1/4 teaspoon sea salt
6 tablespoons barley flour
1/4 cup water 1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
ground cayenne pepper to
taste (optional)
DIRECTIONS:
1!. In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water!. Stir in mung bean sprouts, coating the sprouts with the batter!. You may want to break some sprouts into smaller pieces before adding to the batter!.
2!. Heat vegetable oil and sesame oil in a large skillet over medium heat!. Reduce heat to low, and pour in batter to make one 6 inch pancake!. Cook for about 4 minutes on each side!. Serve hot or cool!. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Mung Bean Stew
Submitted by: lottaLove
Rated: 3 out of 5 by 1 members Prep Time: 30 Minutes
Cook Time: 55 Minutes Ready In: 1 Hour 25 Minutes
Yields: 4 servings
"Mung beans combine with chopped carrots, potatoes, celery, and mushrooms in a wholesome baked vegetable stew that vegetarians will enjoy!."
INGREDIENTS:
1/4 cup raw mung beans
2-1/2 potatoes, peeled and
quartered
1/8 teaspoon salt
1-1/2 teaspoons canola oil
1/2 onion, peeled and chopped 1 carrots, sliced
1 stalk celery, sliced
2-1/2 button mushrooms, sliced
1 cup vegetable stock
salt and pepper to taste
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Place the mung beans in a saucepan and cover with water!. Bring to a boil over medium-high heat, and cook for 10 minutes!. Lower heat to medium, and simmer until soft, about 10 minutes!. Drain beans into a strainer and rinse under cold water!. Set aside!.
3!. Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt!. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes!. Drain, and set aside!.
4!. Heat the oil in a skillet over medium heat!. Add the onion; cook and stir until transparent, about 5 minutes!. Add the carrots, celery, and mushrooms!. Cook and stir until the vegetables are tender, about 5 minutes!. Pour in the stock, and add salt and pepper to taste!. Cook vegetable mixture 5 minutes more!. Combine with the mung beans and potatoes in an oven-proof casserole!. Cover with a lid!.
5!. Bake in preheated oven until mixture bubbles, about 30 minutes!.Www@FoodAQ@Com
This mung bean casserole is a particularly tasty recipe, and one that shows off the bean to perfection!. It's quick and easy to make (apart from the overnight soaking of the beans), especially as you can do most of the preparation in advance!.
The quantities given here will make two very substantial portions!.
* ? cup (3 oz, 75 g) dried mung beans
* 4 - 6 medium potatoes
* Oil for frying
* 1 onion, sliced and chopped
* 2 large carrots, sliced
* 2 large sticks of celery, sliced
* 4 - 6 mushrooms, sliced
* 2 cups (16 fl oz, 480 ml) vegetable stock
* ? tsp!. miso (if available)
* salt and pepper to taste
Oven: Pre-heat to 400F (200C)
Cover the mung beans with about three times their volume of cold water, and leave to soak overnight!.
Drain and rinse the beans!. Add them to a pan of boiling water!. Boil rapidly for ten minutes, then turn down the heat and let them simmer for another ten minutes or until completely cooked!. When ready, drain the beans and rinse in a sieve under running water!.
While the beans are cooking, peel the potatoes and cut into quarters!. Boil in salted water for about ten minutes, or until they're just beginning to soften!.
Heat the oil in a pan!. Add the onion, and cook gently for a few minutes!. Then add the carrots, celery and mushrooms!. Continue cooking until the vegetables are starting to become tender!. Add the stock, miso and seasoning, and cook for another five minutes!.
Add the cooked beans, potatoes and vegetables to an oven dish!. Cook in the oven, covered, for 30 minutes!.Www@FoodAQ@Com
The quantities given here will make two very substantial portions!.
* ? cup (3 oz, 75 g) dried mung beans
* 4 - 6 medium potatoes
* Oil for frying
* 1 onion, sliced and chopped
* 2 large carrots, sliced
* 2 large sticks of celery, sliced
* 4 - 6 mushrooms, sliced
* 2 cups (16 fl oz, 480 ml) vegetable stock
* ? tsp!. miso (if available)
* salt and pepper to taste
Oven: Pre-heat to 400F (200C)
Cover the mung beans with about three times their volume of cold water, and leave to soak overnight!.
Drain and rinse the beans!. Add them to a pan of boiling water!. Boil rapidly for ten minutes, then turn down the heat and let them simmer for another ten minutes or until completely cooked!. When ready, drain the beans and rinse in a sieve under running water!.
While the beans are cooking, peel the potatoes and cut into quarters!. Boil in salted water for about ten minutes, or until they're just beginning to soften!.
Heat the oil in a pan!. Add the onion, and cook gently for a few minutes!. Then add the carrots, celery and mushrooms!. Continue cooking until the vegetables are starting to become tender!. Add the stock, miso and seasoning, and cook for another five minutes!.
Add the cooked beans, potatoes and vegetables to an oven dish!. Cook in the oven, covered, for 30 minutes!.Www@FoodAQ@Com
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Mung Bean Porridge (Payaru Payasam)
1 cup split mung beans -- (whole/unpeeled)
water
1 cup jaggery -- (Indian brown sugar)
2 cups canned coconut milk
1 teaspoon ginger root -- finely chopped
1 teaspoon crushed cadamom seeds
2 tablespoons ghee or clarified butter
1 tablespoon fried thinly sliced coconut
Boil mung beans in water cover until tender, about 45 minutes!. Mash well!.
Combine jaggery with 1 cup water and simmer to make thick syrup!. Strain!.
Add syrup, coconut milk, ginger and cardamom to mung beans and cook, covered, 15 minutes!. Add ghee, stir well and remove from heat!. Garnish with coconut pieces!.Www@FoodAQ@Com
Mung Bean Porridge (Payaru Payasam)
1 cup split mung beans -- (whole/unpeeled)
water
1 cup jaggery -- (Indian brown sugar)
2 cups canned coconut milk
1 teaspoon ginger root -- finely chopped
1 teaspoon crushed cadamom seeds
2 tablespoons ghee or clarified butter
1 tablespoon fried thinly sliced coconut
Boil mung beans in water cover until tender, about 45 minutes!. Mash well!.
Combine jaggery with 1 cup water and simmer to make thick syrup!. Strain!.
Add syrup, coconut milk, ginger and cardamom to mung beans and cook, covered, 15 minutes!. Add ghee, stir well and remove from heat!. Garnish with coconut pieces!.Www@FoodAQ@Com
funny you ask!. my roomate just bought some so i am wondering what she will make with them!. i bought some other beans i like so i planned to just make some veggie soup!. cook the beans accordingly and mix with veggie soup stock!. we got all the goods at the local organic food coop!.Www@FoodAQ@Com
how about a tofu and veg stir-fry!? Easy and quick to make but make sure you put the mung beans in at the last minute otherwise they loose their crunch and nutrients if you cook them for too long!. Have a nice meal :o)Www@FoodAQ@Com
There are some nice recipes on this site for you to try!.
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.
happy mung bean eating :)Www@FoodAQ@Com
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.
happy mung bean eating :)Www@FoodAQ@Com
If it is green Gram you are talking about, then just shallow fry them add a little salt and paper with lime that's all!. enjoy the party!.Www@FoodAQ@Com
you can go to www!.allrecipes!.comWww@FoodAQ@Com
awsomeWww@FoodAQ@Com
whats a mung bean!?Www@FoodAQ@Com