Featured on Chef AJ’s channel on 12-13-22
Ingredients (serves 2):
- For the Mung Beans:
- 1 cup mung beans
- 1/4 cup red onions, finely chopped
- 2 teaspoons turmeric powder
- 2 teaspoons cumin or coriander powder
- 1 teaspoon garlic powder
- 2/3 cup pomegranate seeds
- 3 tablespoons Pomegranate Balsamic
- For Garnish:
- 2 tablespoons red onions, finely chopped
- 2 tablespoons pomegranate seeds
- 1 1/2 teaspoons lime juice
- 1 tsp Pomegranate Balsamic
- cilantro, chopped (optional)
- 2 tablespoons red onions, finely chopped
Directions:
- Put mung beans in a small bowl with 2.5 cups hot water, let soak overnight
- In morning, drain mung beans and set aside.
- To cook the mung beans, add to pot with 4 cups of water and boil for 13 minutes (until can easily be mushed)
- Drain the mung beans, keeping the water (makes an excellent vegetable broth, store and refrigerate)
- In a hot pan, add the 1/4 cup red onions with a tablespoon of water and saute for about 2 mins on medium adding water as needed.
- Add turmeric, cumin/coriander, garlic powder, and Pomegranate Balsamic. stir well.
- Add cooked mung beans, mix well and cut heat after 2 more minutes.
- Add lime juice and pomegranate seeds, mix, then transfer to serving bowls.
- Garnish with with the onions, pomegranate seeds, lime juice, balsamic, and cilantro from the garnish section.
- Serve and Enjoy!