Indian Moong Beans for #SundaySupper

I finally cooked Indian food! I’m so excited about my new cooking adventure. It’s been on my to-do list for a while. Although it hasn’t been a long while. Indian cuisine is something I discovered in very recent years. I find Indian food to be full of flavor whether it is spicy or not. I feel like it warms the soul.

I enjoyed Indian Moong Beans from the first bite. This restaurant by me has them almost daily as a side. They serve cafeteria style and have different selections throughout the week. I’ve been there numerous times for lunch and have discussed food and Indian cuisine with them often. They know I have a food blog so I asked them if they had a recipe to share. Sure enough, they did.

The recipe had to be adjusted. It was to make a large restaurant-size batch. The measurements were like “1 strainer full of chopped onions”. There wasn’t any instructions other than to soak and boil the beans. I used green moong beans (also called mung beans) and hoped it was the right one because there are several types. The result is a bit different than how it is in the restaurant. The good news is I’m thrilled with how it tastes. I ate it for lunch for three days straight. The beans are spicy and a flavor fest with warm spices and a bit of heat from the jalapeno.

I’m not the only one who had a new cooking adventure. The Sunday Supper bloggers were challenged by Connie of The Foodie Army Wife to get in the kitchen and try something new. Whether it is a different cuisine, a technique, or whatever. We had the best time and are excited to share our adventures:

New Expeditions (Sides, Starters & Staples)

• Homemade Corn Tortillas from Pescetarian Journal
• Easy Oven Polenta from Shockingly Delicious
• Homemade Spiced Flour Tortillas from Chocolate Moosey
• Naan from Hezzi-D’s Books and Cooks
• Homemade Tofu from Kimchi MOM
• Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
• Indian Moong Beans from Magnolia Days
• Baked Lemon Coconut Risotto from Soni’s Food
• Homemade Peanut Butter from Home Cooking Memories
• Homemade Ricotta Cheese from Webicurean
• Portuguese Chorizo Bread from Family Foodie
• Grilled Asian Snap Peas and Peppers from NeighborFood

Grand Quests (Main Dishes)

• Traditional Pork Tamales from Gourmet Drizzles
• Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
• Rice Burger from The Urban Mrs.
• Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
• Miso-Glazed Salmon from The Foodie Patootie
• Penne with Mustard and Chives from My Other City By The Bay
• Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
• Spanish Baked Scallops from Momma’s Meals
• Black Beans and Cheese Empanadas from Basic N Delicious
• Pork Dim Sum from Small Wallet, Big Appetite
• Venison Steak Gyros from Curious Cuisiniere
• Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
• Vegetarian Hortobagyi Pancakes from Happy Baking Days
• Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

• Vegan Chocolate Mousse from The Not So Cheesy Kitchen
• Zebra Cake from That Skinny Chick Can Bake
• Multilayer Bars from What Smells So Good?
• Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
• Homemade Vanilla Marshmallows from Vintage Kitchen
• Strawberry Raspberry Fruit Leather from Juanita’s Cocina
• Making Macarons – FAIL! from girlichef
• Macaroons from Noshing With The Nolands
• Fresh Strawberry Frozen Yogurt from The Messy Baker
• Bircher Muesli from Peanut Butter and Peppers
• Hello Kitty Rice Krispies from The Ninja Baker
• Homemade Cinnamon Rolls from In The Kitchen With KP
• Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
• Ombre Mini Cakes from Daily Dish Recipes
• Chocolate Dipped Madeleines from Big Bear’s Wife

If we can do this, you can too! What has been on your cooking to-do list? I’ve got Indian Moong Beans checked off my list. Now I can say I’ve done it along with pork dumplings and spanakopita. It’s time to take a chance and go for an adventure in the kitchen.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

I’m excited about the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

5 from 1 vote

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Indian Moong Beans

A recipe for Indian Moong Beans made with green moong beans (also called mung beans) and flavored with onion, jalapeno, tomato, ginger, garlic, turmeric, cumin, and chili powder.

Course Main Dish

Cuisine Indian

Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours

Author Renee

Ingredients

• 14 ounces dried green moong/mung beans
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 to 1 1/2 jalapeno pepper seeded and finely chopped
• 2 garlic cloves finely minced
• 1 1/2 teaspoons fresh grated ginger
• 2 cups tomato sauce
• 1/4 teaspoon ground cumin
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 1/2 to 1 cup water
• Additional salt to taste

Instructions

1. Place the beans in a large pot and cover with at least 2 inches of water. Soak beans overnight.
2. Drain and rinse beans. Place the beans back in the pot and cover with at least 2 inches of water. Add salt and bring to a boil over medium-high heat. Do not let get to a rolling boil. Reduce the heat to low and simmer loosely covered until beans are tender, about 45 to 60 minutes. Drain beans.
3. Place the pot over medium heat and add the oil. Add the onion and jalapeno and cook until soft and the onion is translucent, about 7 minutes. Add the garlic and ginger and cook until fragrant, about 1 to 2 minutes.
4. Add the beans, tomato sauce, cumin, turmeric, chili powder, and 1/2 cup water to the pot. Bring to a simmer and cover loosely. Cook 20 to 25 minutes, stirring occasionally. Add additional water if too thick. Season with additional salt to taste. Serve immediately.

Recipe Notes

Cooking time does not reflect overnight soaking time.

Recipe adapted from one given to me by the Spice Box Express restaurant.