Mung Beans is one of the most popular beans I sell, various recipes exist, including sprouting these nutritious beauties for various culinary uses. Below is my Gujarati style tomato based Dal.
500gms large mung beans
10tbsp sunflower oil
1tsp cumin seeds
2"inches cassia bark
5 whole cloves
2 whole red chillies
2 medium onions, finely chopped
700gm fresh tomato pulp
1tbsp crushed garlic
1tbsp crushed ginger
4-5 Indian green chillies
1tsp chilli powder
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
2tsp garam masala
1tsp amchur powder
3tbsp fresh coriander
Soak the mung beans in water for 12 hours overnight.
Place the soaked mung beans in a large pot with 2500ml water, bring to the boil and simmer for 15 minutes, until cooked. Leave aside.
In a large wok heat up the oil on a medium heat, once hot throw in the cumin seeds, cassia bark, cloves, whole red chilli and stir fry for 15 seconds.
Sprinkle in the asafoetida, stir quickly and throw in the finely chopped onions and allow to brown, stirring throughout.
Once brown, add the crushed garlic, ginger, green chillies and saute for 2 minutes.
Pour in the fresh tomato pulp, stir in well and simmer for 20 minutes.
Sprinkle in the dried spices and cook for a further 10 minutes.
Pour the tomato sauce into the pot of mung beans, stir well, put back on a low heat for around 20 minutes.
Serve hot with warm Indian breads and rice.