Thursday, 25 April 2013

Vegetarian Sauted Mung Beans

My husband and I love sauted mungo but I only cook it every once in a while since Frederick is not liking the high uric acid in the mung beans.  Most of the time I cook it with pork which is my favorite.  But if we had ingested too much animal protein, I go for the vegetarian version.

Earlier today, I have posted our Ginisang Mungo, Baboy,at Gulay (Sauted Mung Beans w/ Pork and Vegetables).  It is our  usual way of cooking munggo .  Now, we are posting our vegetarian version which is suitable for Vegans.  


Ingredients :

Mung Beans - 1 c.
Onion, diced - 1 medium
Garlic, coarsely chopped - 6 cloves
Ginger, crushed and diced - 1/2 of a thumbsize
Ripe Tomatoes, diced - 1 large
Ground Black pepper
Alugbati / spinach / bittergourd Leaves or any leafy veggies of your choice

Low Sodium Salt to taste   
Vegetable oil
Water enough to cook the beans 

Cooking Procedure : 

1. Wash and soak the mung beans overnight.  Drain, rinse in running water, and set aside
2. Place the mung beans, water (at least 2 cm above the beans), black pepper powder, and salt (1/4 tsp) in a pressure cooker.  Boil under pressure for 20 minutes (start timing from the moment the cooker whistles).  Remove pressure from the cooker
3. Heat oil in a pan and saute in it the garlic then the ginger, onions, and tomatoes.
4. Pour half of the cooked and mashed mungo beans.  Stir then transfer it back to the pressure cooker.
5. Let the mung beans simmer for at least 5 minutes under medium fire.   Add more black pepper powder and salt to adjust taste if needed. Simmer
6.  Toss in the alugbati leaves and continue to simmer until the leaves are soft.  Remove from fire

© myFresha-licious (24April2013)

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