Mung Beans Hull Split Food

YELLOW SPLIT MUNG BEAN SOUP WITH COCONUT MILK

Steps:

• Add coconut oil to a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
• Once melted, add onion and cook, stirring often, for about 3 to 5 minutes until onion has softened.
• Add garlic and ginger and cook, giving it a little stir, for about 1 minute until fragrant.
• Add carrots and sweet potato.
• Stir in tomato paste, curry powder, crushed red pepper flakes, turmeric, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1 minute, stirring as it cooks.
• Add the split mung beans and vegetable broth and stir to combine everything. Bring to a boil and cook for 5 minutes. Then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes, stirring occasionally.
• Stir in coconut milk, frozen spinach and remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon of black pepper.Note: If using fresh spinach instead of frozen, just add during the last couple of minutes of cook time until cooked and wilted.
• Bring to a simmer, cover again with lid slightly ajar and cook for 5 to 10 minutes, stirring occasionally, until the split mung beans are tender and the spinach has broken down and is heated through. Give everything another stir to ensure the spinach has distributed throughout the soup. Serve and enjoy! Yields 4 to 6 servings.

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Steps:

• Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.