Mung Beans

Have you ever heard of mung beans or monggo beans? If you're from the South you probably have eaten them a time or two. I came across this green legume at the grocery store this week and thought why not buy some. Come to find out they are native to India and are popular in China and Southeast Asia using mung beans in savory and sweet dishes. You can sprout mung beans, blend them into a paste, added protein in a shake, smashed and fried up like a pancake, the options are endless. I decided to take the savory route and make a wholesome dinner with my new friend the mung bean and after all was said and done I was thoroughly impressed.

Ingredients:

2c. mung beans, soaked for 8-12hours
1TB coconut oil
1 onion, chopped
3 cloves garlic
1 heaping TB grated fresh ginger
1/2tsp. turmeric
1/2tsp. curry powder
1/2tsp. cumin
1tsp. amino acids
1/2 bunch green onions
1 bell pepper
1/2 pint cherry tomatoes, chopped
1c. can full fat coconut milk
3c. water or veggie broth
1 bunch of organic spinach

2c. brown basmati rice
1 piece Kambu
4c. water
1tsp. sea salt
1TB Turmeric
(in a rice cooker or cooked in a pot on the stove)

Directions: Heat coconut oil and first add the onions. Let them sizzle in the oil until soft and then add the garlic and ginger. Cook for 5minutes and add carrots, bell pepper, tomatoes, amino acid and green onions and seasonings. Cook until carrots are a little soft and add the beans and water. bring to a simmer and cook for 10minutes. Stir in the coconut milk and spinach. Serve over the rice.