Welcome to the very first post in my blog! A post dedicated to the very highly nutritious moong beans and lentils – a Moong Lentil Bean Curry!
Yes-they were the star of dinner tonight, along with roasted spaghetti squash, roasted Brussels sprouts, avocado, steamed broccoli, and quinoa with caramelized onions, garlic and ginger.
Mung beans contain approximately 3.16 g of protein per cup, are an extremely low glycemic index food that has been said to help lower cholestrol, block and prevent the formation of cancer tumors, and help regulate hormone, among other benefits.
Lentils are also packed with fiber, iron, folate, and magnesium; which are intergral to veins and arteries breathing a sigh of relief and relaxing, as the flow of blood, oxygen and nutrients throughout the body is considerably improved.
I started off by boiling a half cup each of green lentils, orange lentils and moong beans in a cup of vegetable stock and a cup and a half of water for about 15 – 20 minutes or till they are tender.
I then sauteed an onion, a wedge of ginger and a couple of cloves of garlic till the onions caramelized, I then added that along with pinto beans, parsley, iodized sea salt, pepper, basil, cumin, a couple of teaspoons of organic canned pumpkin and chilli flakes (the Sri Lankan in me needs a lil heat-in the form of these chili flakes in my food that is!) And Voila – this!
Some of our favorite curry recipes
Moong Lentil Bean Curry
This aromatic and tasty Moong, Lentil and Bean curry is sure to be a palate pleaser for all ages!
Ingredients
- 1/2 cup dry green lentils
- 1/2 cup orange lentils
- 1/2 cup moong beans
- 1 cup vegetable stock
- 1 .5 cups water
- 1 onion
- knob of ginger
- 2 cloves of garlic
- 1 can pinto beans
- handful of parsley
- 1 tsp basil
- 1 tsp cumin,
- 2 teaspoons of organic canned pumpkin
- 2 tsp chilli flakes
Instructions
- I started off by boiling a half cup each of green lentils, orange lentils and moong beans in a cup of vegetable stock and a cup and a half of water for about 15 – 20 minutes or till they are tender.
- I then sauteed an onion, a wedge of ginger and a couple of cloves of garlic till the onions caramelized - about 15 minutes.
- I then added that along with pinto beans, parsley, iodized sea salt, pepper, basil, cumin, a couple of teaspoons of organic canned pumpkin and chilli flakes (the Sri Lankan in me needs a lil heat-in the form of these chili flakes in my food that is!)
- And Voila – this!
Nutrition Information
Yield 7 Serving Size 1Amount Per Serving Calories 139Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 281mgCarbohydrates 25gFiber 8gSugar 4gProtein 9g
nusrat2010
Monday 18th of November 2013
Healthy and satisfying recipe :) Thanks a ton for the idea of adding bean with moong lentil. Awesome! Two thumbs-up recipe.
You have a new follower from this moment on :)
Shashi
Monday 18th of November 2013
Thank you so much Nusrat! You made my day!
evening dresses milanoo
Friday 28th of June 2013
Although I would?ve preferred if you went into a little bit more detail, I still got the gist of what you meant. I agree with it. It might not be a popular idea, but it makes sense. Will definitely come back for more of this. Great work
Shashi Charles
Friday 28th of June 2013
Thank You! Would be awesome if you visited again!
Bjork
Wednesday 12th of June 2013
Looks great Shashi! :) Excited to watch you grow your blog.
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Wednesday 12th of June 2013
Thank You so much!