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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
*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
Keyword beans, legumes, mung beans, poblano peppers, tomatillo, vegetables