Mung Bean Stew
|3 tablespoons vegetable oil|
|1 teaspoon cumin seeds|
|Salt and pepper to taste|
|2 cups NOW whole mung bean, soaked overnight|
|1/4 teaspoon granulated garlic|
|1/4 teaspoon granulated onion|
|1 teaspoon hot chili powder or to taste|
|1 teaspoon turmeric|
|½ teaspoon cumin powder|
|¼ teaspoon garam masala|
1. Heat oil over medium heat. Add cumin seeds. Let cumin seeds crackle for about 10 to 15 seconds. Add drained mung bean and roast over medium low heat for 6 to 7 minutes. Stir frequently. Add a slight pinch of salt and pepper (save most of the salt for later as they tend to make the mung bean loose shape if added early).
2. Add granulated garlic, onion, chili powder and turmeric. Stir for 30 seconds. Add 2 cups of water. Bring to a boil and then simmer on medium low covered for about 10 minutes or done to your liking. Stir occasionally. Add more water if mixture gets too dry to your liking.
3. Turn off heat and add salt to taste, cumin powder, and garam masala. Serve with whole grain flat bread or brown rice. Enjoy!