I bought some mung beans at the Asian Market last week, I’ve been wanting to try them since they’re so good for you. This recipe is from Melomeals: Vegan For $3.33 A Day – I’ve had my eye on it for a while now so I decided to make it tonight. It’s really easy to make, doesn’t take much time at all and tastes delish! It was a tad too spicy for our toddler but not for us at all. The toasted coconut topping was a nice touch.

• 1 T coconut oil
• 1 /2 t cumin seeds
• 1 large onion, diced
• 1 Serrano chili  (I used a jalapeno, all I had. Removed all seeds and diced)
• 1 T minced ginger
• 1 T curry powder (I used Kashmiri Curry from World Spice Merchant)
• 1 c mung beans
• 4 c water
• 1 t Creole seasoning
• Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
• ½ c cilantro
• Toasted coconut for garnish (I toasted unsweetened coconut shreds in my toaster oven on 325F for a few minutes)
• Soy Sauce/Pepper to taste

• In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes. (My pressure cooker doesn’t have a low setting so I just sautéed it for about 8 minutes or so)
• Add the beans, water and Creole seasoning
• Put top on pressure cooker and bring to high pressure for 6 minutes.
• Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire
• Serve over rice – I used brown rice and served it with Naan bread… my hubby’s request!

Tags: cilantro, coconut, coconut mung beans, Cooking, cumin, cumin seeds, curry powder, Fruit and Vegetable, Home, lemon, lemon juice, lemon zest, Melomeals, Mung bean, pepper, pressure cooker, Sea Vegetables, soy sauce, vegan pressure cooker