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Healing, Nourishing, Rejuvenating Recipes
"Moong Bean Pancakes"
Makes 4-5 Moong Bean Pancakes
INGREDIENTS:
- 1 cup Organic Moong Beans
- 1 cup Spinach
- 1/2 teaspoon Organic Cumin Powder
- 1/2 teaspoon Organic Coriander Powder
- 1/4 teaspoon Organic Turmeric Powder
- 1/2 teaspoon Organic Himalayan Pink Salt
- Pinch of ground Black Pepper
- 2 teaspoons Ghee
- 1 to 1.5 cups of water
HOW TO PREPARE:
- Drain and rinse soaked Moong Beans a few times.
Add soaked beans into a food processor or power blender.
Follow with rest of the ingredients except Ghee and blend to a fine paste. - Start by adding 1 cup of water and check the consistency.
The consistency of the liquid should be similar to pancake batter. - Heat a non-stick pan at medium heat.
Make sure the pan is hot enough by pouring a drop of water.
If water hits the pan with a sizzle and the drop starts jumping,
the pan is ready. Pour 1/2 tsp of Gheeinto the pan. - Pour about a half cup of Moong Bean batter into the pan and
swirl it around lightly to make a small pancake that's 3-4 inches in diameter.
The thickness of the pancake should be of a crepe. - Once the edges become brown, flip and let cook
on the other side. Serve hot. - Add more Ghee for a richer flavor and/or your favorite
cooked vegetable(s), fold and enjoy it as a crepe.
"Moong Bean Burgers"
MAKES 4 BURGERS
INGREDIENTS:
- 1/2 cup Organic Moong Beans, soaked overnight
- 1/2 teaspoon Organic Cumin Powder
- 1/2 teaspoon Organic Coriander Powder
- 1/4 teaspoon Organic Turmeric Powder
- 2 teaspoons Garlic Flakes
- 1 tablespoon Golden Flaxseed, ground
- 1/2 cup Onion, finely chopped
- 1/4 cup fresh Parsley, chopped
- 1/4 teaspoon freshly ground Black Pepper
- 1/4-1/2 teaspoon Organic Himalayan Pink Salt
HOW TO PREPARE:
and put into a medium saucepan. Cover with 1½ inches of water.
2. Bring to a boil and simmer on medium/low for 15 minutes
until beans are tender but not mushy. Drain and let cool.
3.Preheat oven to 375ºF.
4.In a small bowl combine Flaxseed with 3 tablespoons of water.
Set aside for at least 10 minutes.
5.Put beans in a food processor and process
until smooth texture forms. Alternatively mash beans with a fork
or potato masher and put into a medium sized bowl.
6.Add onion, garlic, parsley, and spices. Mix thoroughly.
Taste to adjust salt. Add flax “egg” to the mixture. Mix to combine.
7.Form into 4-6 burgers and place evenly on a parchment paper lined
or lightly oiled rimmed baking sheet.
8.Cook for 20 minutes, remove from oven, flip,
and cook for another 5-10 minutes. The burgers should be
lightly browned when done.
9.Serve warm or room temperature and Enjoy!
"Moong Bean Salad"
SERVES 2-4
INGREDIENTS
- 1 cup dried moong beans
- 1/2 tsp sea salt
- 3 tbsp red wine or apple cider vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt, to taste
- 1 cup green onions
- 1/2 cup fresh mint
HOW TO PREPARE:
1. Rinse the moong beans and then soak for at least 4 hours or overnight. Drain and rinse.
2. To cook the beans, bring a medium pot of
cold water to a boil.
3. Add the beans, bring to a boil and then
turn the heat to medium. Let the beans gently simmer
for approximately 15 to 20 minutes or until just tender.
4. Halfway through the cooking time add the salt
and continue cooking.When done, the beans should be
fully cooked through but not mushy.
5. Drain and run under cold water to stop the cooking
process. Transfer to a large bowl.
6. To assemble the salad, wash and finely chop the
green onions and mint. Gently fold the green onions,
mint and moong beans together.
7. Add the vinegar, followed by the olive oil.
Gently toss to combine. Taste for seasoning.
Want to see your own Moong Bean Soup recipe or any recipes using the Moong Bean Soup ingredients on our website?
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