I have decided to share my Mung Beans and Red Potatoes recipe to continue my series on cholesterol lowering recipes. Mung beans are excellent choice for creating nutritionally healthy dishes as they are:

  • high in fiber, protein and vitamins
  • low in fat and calories
  • quick to cook
  • taste delicious
  • very inexpensive

I could provide more details on these tasty gems but I will direct you to another page for more information on this superfood to save time.

Mung beans bring a mild flavor to any recipe; they taste a bit like potatoes. Unlike some lentils, they retain their shape with a delicate bite when cooked and do not turn mushy. Mushy lentils are fine in dal recipes but when they are used in a recipe where they need to retain their shape, mung beans are a great pick. In addition, mung beans do not need to be soaked overnight or cooked for an extensive amount of time. After they begin to boil, a mere half hour is all that is required to bring them to tasty tenderness.

These beans compliment other ingredients in recipes. They can be added to potatoes, carrots, tomatoes, onions, etc. and produce a beautiful colorful dish. They can be used in hot dishes as well as cold ones.

Mung beans can be used in several different ways. They can be used whole as I have done in my Mung Beans and Red Potatoes recipe. They can also have their skins removed and the inner bean split. This is called mung dal. I will share this delicious recipe next week. The third use is sprouting them. Check out this tasty Spicy Sprout Salad recipe.

Mung Beans and Red Potatoes

Mung Beans and Red Potatoes

In my Mung Beans and Red Potatoes recipe, I start by boiling the beans and red potatoes. Next I create the masala that brings the dish together. Like many Indian recipes, I fry the onions, garlic and ginger in a tasty spice blend. As the onions become tender, they absorb the flavors of the spices so they can envelop the cooked beans and potatoes. With three simple steps, the dish is ready to serve. One thing you will like about this recipe is that it only requires one pan. No need to use several pans and wash extra pots when this is finished!

Mung Beans and Red Potatoes can be served as a main dish in a vegetarian meal along with other vegetables, rice and chapatis. It can be a side dish for lunch or dinner. My husband likes to roll a generous scoop of Mung Beans and Red Potatoes and roll it in a chapati to take to work for lunch. This can be served hot or cold.

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