Best 2 Mung Beans Cooked In Sweet Syrup Recipes
**Mung Beans Cooked in Sweet Syrup: A Journey of Taste and Texture**
Embark on a culinary adventure with mung beans, the versatile legume that takes center stage in this collection of delectable recipes. Discover the harmonious blend of sweet and savory, as mung beans are enveloped in a symphony of syrups, each offering a unique flavor profile. From the classic simplicity of Sweet Mung Bean Soup to the indulgent richness of Sweet Mung Bean and Coconut Milk, these recipes showcase the versatility of this humble ingredient. Indulge in the creamy delight of Mung Bean and Barley Sweet Soup, where the nutty flavor of barley complements the delicate sweetness of mung beans. For a tropical twist, explore the vibrant flavors of Sweet Mung Bean and Mango Soup, where juicy mango adds a burst of sunshine to the mix. Each recipe promises an explosion of flavors and textures, making this collection a true celebration of mung beans.
MUNG BEANS COOKED IN SWEET SYRUP
Thai desserts do not get more rustic and simple than this. Just three ingredients make up a simple and quick sweet if you are in a hurry. Just remember to soak the beans ahead of time.
Provided by wiley
Categories Thai Recipes
Time 3h40m
Yield 4
Number Of Ingredients 3
Steps:
- Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
- Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 38.9 g, Fat 1.3 g, Protein 2 g, Sodium 136.7 mg, Sugar 35.2 g
SWEET & SOUR SPROUTED MUNG BEANS
This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well.
Provided by Meera
Categories Curries
Time P2DT30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
- Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
- In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and sauté 1 minute. Now add the onions, and sauté until lightly brown.
- Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
- Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).
Tips:
- Soak the mung beans overnight: This will help them cook more evenly and quickly.
- Use a heavy-bottomed pot: This will help prevent the mung beans from sticking to the bottom of the pot.
- Add sugar gradually: This will help prevent the syrup from becoming too thick.
- Stir the mung beans frequently: This will help prevent them from sticking together.
- Cook the mung beans until they are tender: This will take about 30 minutes.
- Serve the mung beans warm or cold: They are delicious either way.
Conclusion:
Mung beans cooked in sweet syrup is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it is also a low-fat food. This dessert can be served as a snack, a side dish, or a main course. It is also a popular dish to serve during festivals and celebrations and is commonly prepared for special occasions. With its sweet and nutty flavor, mung beans cooked in sweet syrup is sure to become a favorite in your household.
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