Whole Mung Bean Soup With Rice Recipes

Steps:

• Place beans in a large pot and add 4 cups water; bring to a boil.
• Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
• Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
• When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
• Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
• Season with salt and pepper, if desired, and serve.

Steps:

• Wash mung beans and rice until water is clear.
• Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
• Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
• Add blended items to spices, then turmeric and salt, stirring until lightly browned.
• Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
• Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

Steps:

• Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
• Saute onions and carrots in hot oil until onion begins to turn golden.
• Add potato and cook 5 minutes.
• Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
• Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
• Garnish with cilantro and hot or sweet paprika.