vegetarian spicy mung bean in or out of a pita
(2 RATINGS)
WOW!!! this was a tough one! This is my submission to my Sandwich Group, The rules were roughly; Make a Vegetarian Sandwich using vegetables starting with the letters M,O,P,T & A. Allowed items; 2 dairy products, 1 grain, unlimited herbs and spices and oil. NOT allowed; meat, seafood, marinades and NO other vegetables. This is what I came up with wish me luck!!!
No Image
prep time
cook time
55 Min
method
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yield
Ingredients
- 1 cup whole mung beans
- 3 cups water
- 1/4 cup oil
- 1/2 teaspoon sesame oil
- 1 medium onion
- 3-4 - peppers (seed and remove ribs from all or leave one or two dependant on the spice level you want)
- 1 - med-lg tomato
- 1 teaspoon cumin seeds
- 1-2 teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground corriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 - avocado
How To Make vegetarian spicy mung bean in or out of a pita
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Step 1Soak Mung beans overnight in 3 cups water
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Step 2To Prepare; heat oil in a large pot over medium heat, add cumin seeds, stir and fry for a minute or two, next add the ground spices, stir for about 15 seconds then add the Onion and Peppers, fry until onion wilts and begining to brown.
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Step 3Add Mung Beans and their soaking liquid to the pot. Bring to a boi, immediately reduce heat and simmer PARTIALLY covered until the beans are just tender (about 20-35 minutes) after they are just tender Add more water if needed to JUST cover beans
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Step 4Now add the Tomato, salt and pepper. Simmer 15-20 minutes more until the beans are totally tender and the liquid is just gone.
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Step 5Serve in a pita by itself OR with prepared Jasmine Rice Garnish with Avocado for cramy cool texture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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