Spiced Mung Beans with Crispy Onions Recipe

Name: Spiced Mung Beans with Crispy Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour; 5 tablespoons unsalted butter; 2 tablespoons minced fresh ginger; 1 jalapeno, seeded and minced; 1 teaspoon turmeric; Kosher salt; 2 cups water; Vegetable oil, for frying; 2 medium red onions, thinly sliced; 1 1/2 teaspoons cumin seeds; 3 small dried red chiles, seeded and crumbled; Juice of 1/2 lemon; 1/2 cup chopped cilantro; 1 plum tomato, finely diced

Servings: persons

1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour
5 tablespoons unsalted butter
2 tablespoons minced fresh ginger
1 jalapeno, seeded and minced
1 teaspoon turmeric
Kosher salt
2 cups water
Vegetable oil, for frying
2 medium red onions, thinly sliced
1 1/2 teaspoons cumin seeds
3 small dried red chiles, seeded and crumbled
Juice of 1/2 lemon
1/2 cup chopped cilantro
1 plum tomato, finely diced

1
Drain and rinse the mung beans.
2
In a large saucepan, melt 4 tablespoons of the butter.
3
Add the ginger and jalapeno and cook over moderately high heat until fragrant, about 2 minutes.
4
Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.
5
Add the 2 cups of water and bring to a boil.
6
Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes.
7
Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325.
8
Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.
9
Using a slotted spoon, transfer the onions to paper towels to drain.
10
Repeat with the remaining onions.
11
In a small skillet, melt the remaining 1 tablespoon of butter.
12
Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.
13
Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt.
14
Ladle the bean stew into bowls, top with the fried onions and serve.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour, 5 tablespoons unsalted butter, 2 tablespoons minced fresh ginger, 1 jalapeno, seeded and minced, and more.

Yes, Spiced Mung Beans with Crispy Onions falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Mung Beans with Crispy Onions

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