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.

Coconut Mung Beans

• 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

Dry Mung Beans

• 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!

Saute onions, pepper, ginger, curry, cumin seeds and a pinch of salt in coconut oil

Add beans, water and creole seasoning

Cover, cook on high pressure for 6 minutes

Toast unsweetened coconut for topping

Slow release pressure, add lemon juice, zest and cilantro

Yum!