Mung Bean with Pablanos and Tomatillos
Mung beans are from Indian but we bring a Mexican flare for a unique dish. Just 1 cup of mung beans has 14g of protein and 15g of fiber. A good source of magnesium and folate but what makes these beans stand out is how easy they are to digest. Of all the beans in the world, mung beans are the easiest to digest which is why in India, kichadi (a dish with equal parts split mung beans and white rice) is considered baby food and is a key food in Ayurveda for its healing qualities. Be sure to soak your mung beans overnight to reduce cooking time and make them even easier to digest.
- Pressure cooker
- 1 lbs whole mung beans (soaked overnight)
- 1/2 cup sliced shallots
- 2 garlic cloves (minced)
- 1 large poblano pepper (roasted on the burner, then peeled, seeded and minced)
- 1 cup minced tomatillos
- 1 TBSP coconut oil
- 1 TSP cumin seeds
- 1 TSP turmeric
- 1 TBSP minced and peeled fresh ginger
- 1 TSP coarsely ground black pepper corn
- 1/2 cup fresh cilantro (or dried cilantro leaves)
- Himalayan salt (or sea salt)
- 5 cups water
- In a pressure cooker, heat the oil over medium heat and add the cumin seeds. Cook for 2 min until fragrant.
- Add the shallots, ginger, and garlic and cook until translucent, about 4 min.
- Stir in the poblano pepper, drained beans, tomatillos, ginger, black pepper, turmeric and the water. Bring to a boil.
- Seal the pressure cooker and follow the manufacturer’s instructions to bring up the pressure. Cook for 8 minutes.
- Remove the pressure cooker from the heat and let stand, covered, until the pressure releases (follow manufacturer’s instructions). Open the pressure cooker and stir in the cilantro and salt to taste. If the mixture is too thick, stir in water and return to a boil. Serve hot.
*If you don’t have a pressure cooker, use a large stew pot and cook until the beans are tender for about 45 minutes. Add more water if necessary. Add cilantro when done.
*Inspired by Flavorwalla cookbook by Floyd Cardoz
