6. October 2015
I like to use mungo beans in the kitchen. Maybe you've already tried Mungo Soup or Hummus Beans from Mungo Beans , which also belong to my favorite recipes for their simplicity and nutritional value of the resulting dish.) You can count on these beans generally here and learn that they are healthiest in the germinated form. That is why it is often also sprouted to put on ready meals. They are beautiful, juicy and crunchy. Like the soup, you can pre-crouch with a few days off and serve them for this, nor do I know how to correctly call a pot full of good, healthy and hearty food. Mungo eintopf? English would be a vegetarian stew ... In Asia some curry, because spice is similar ...) Well, please, please. I will then recite the name of the recipe according to the best fitting synonyms.) So far I have named it working and the name comes mainly from the historical concept where these beans should bring happiness and wealth. They probably knew the legumes were healthy and cheap at that time.
You can adapt this recipe to the current inventory in your refrigerator. For example, a cauliflower or mangold, a large spinach or a so popular kelp, well known in English as a kale, are also suitable. As an attachment, we prefer brown or red rice, but perfectly suited the recipe quinoa, bulgur, couscous ...
So good taste and I will look forward to your experience and feedback.
Ideally, pour mungo beans with enough water in the day and allow them to swell. (Waters approximately three times the volume of beans.)
In a bigger pot, like to use such cast-iron pots for cooking or baking, warm up your fat. Add the shallots cut into small cubes, and when it's soft, add all the garlic and spices. Flip briefly. Meanwhile, you can bake the zucchini for about 1cm large pieces and fennel on 0.5cm wide noodles. Once the spice has been well spread, add swollen mung beans to the pot. Pour the mixture with water or with a brew so that the beans are beautifully immersed. Add coconut milk and lightly sow.
Bring the mixture to a gentle boil, fold over the lid, pull the power down to a minimum, and slowly blow until the beans are soft, which should take about 25 minutes. Now add the chopped fennel, zucchini and a little more. At the end, taste and dessert or sauté with fish sauce as needed.
Serve with fresh coriander sprinkled with rice, quinoa, bulgur or couscous.
Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
You can really say without exaggeration that it is a pot full of abundance, be it mungo beans, fennel, spices garam masala or turmeric.
As for curcuma, it is a spice used mainly in Asian and Indian cuisine. It has been used for centuries, not only for its specific taste but also because it has beneficial effects on the digestive system as it strengthens the function of the liver and gall bladder. It is excellent for flatulence and helps with fatty meals. In addition, it is a very effective antioxidant.
Another fabulous ingredient of this recipe, especially for the effects on the digestive system is fennel, which is also suitable for over-acidification of the stomach, in addition it acts on the intestine disinfectant. Fennel seeds contain essential oils, a large number of trace elements and vitamins.
And last but not least, mungo beans, which, in addition to a high proportion of fiber and protein, also contain iron, calcium, folic acid and potassium. In addition, legumes have almost disappeared from our diet for the time being, which is a pity for their nutritional value. Try Mungo beans for example.
