Split Peeled Mung Beans

Spices: 1/2 tsp each-

ground cardamom

ground turmeric

ground cinnamon

ground coriander

ground smoked or plain paprika

salt to taste

Flavorings: 1 onion medium, diced

4 garlic cloves, peeled chopped fine

2 Tb fresh ginger, peeled chopped fine

chopped fresh herbs like parsley, chives, Thai basil...

1/2 C whole coconut milk (lite kinda loses it's flavor but it's fine too)

1 12 oz package peeled split mung beans (1 1/2 Cups)



Warm some fat in a pan about medium heat.  Add spices for about a minute before the onion and garlic. 

TIP: The pan on the right has ingredients pushed to the side and the new ingredient is added. Then stirred together to continue cooking.  That is the fresh ginger.

Add the split beans before the water, just a few minutes of toasting them brings out a bit more of their flavor.  Then add about 4 C water, stir well, add a lid and cook gently for 15 minutes.  Keep checking and add water if needed so it isn't overly dry or thick.





I try to cook in wider flatter skillets when I know I'm photographing. But it really doesn't matter what you cook in if you can find a lid that will cover the pot.  It doesn't have to fit perfect either.

Just before serving, add the coconut milk and fresh herbs to the pot.  Taste for salt and add as needed.  Drizzle a bit of the milk over the serving bowls as well.  It gives a wonderful visual just before sinking your spoon in and devouring.

This is a starting point.  If you don't have all those spices, stick to the ones you do have.  No fresh ginger? Use dried.  Increase heat with hot pepper....etc.

Not a bad meal from a little $2 bag of beans.