Mung Bean stew

Description

Why did Mung Bean enter our menu? Initially, for variety. It turned out, however, that Mung Bean has impressive health benefits. It provides us with potassium, zinc, copper and vegetable proteins, which are especially great, and replace proteins from meat and eggs. Also magnesium, phosphorus, iron, zinc, potassium, manganese, selenium and vitamins C, B6, B9, B12. It contains complex carbohydrates, which satiate and give energy, and at the same time is low-calorie, which makes it suitable for maintaining a healthy weight.

1 Wash the mung bean and set aside. You can soak it for a few hours, but it's not the crops that need soaking. It's not gas-forming, like the usual white beans, so you might miss soaking.

2 In a saucepan stew onions in coconut oil for about 4-5 minutes on medium heat. During this time, in one bowl pour all the spices – turmeric, curry, paprika, pepper and salt. Prepare a 1200 ml of water.

3 Add to the onion the pressed garlic and stew for another 1 minute. Then add the dry spices and stir vigorously until you feel their aromas.

4 Quickly add water and the beans. Allow to simmer on medium heat for about 20 minutes.

5 On the 20th minute, add the tomato juice. Let simmer another 10 minutes or until ready.

With this, the recipe for the mung bean stew is fulfilled. I would be glad if you try to share your feedback on it!