mung bean

Homemade mung bean sprouts with traditional Chinese way and a simple salad recipe.

Mung Bean Sprouts (How to Sprout Mung Bean at Home and Salad)

300 g homemade fresh mung bean sprouts

salt

tsp finely chopped spring onion

garlic

sesame seeds

soy sauce

sesame oil

chili pepper powder

Wash the mung bean sprouts and remove any roots or bad ones.

Add around 1 teaspoon of salt in water. Bring the water to a boiling and then rinse the mung bean sprouts for 1 minute.

Transfer out and rinsing in cold water for around 1 minute. Use your hand to squeeze o remove excess water.

Mix with sauces and serve.

An affordable, hearty and easy to make dahl that you can pop in the slow cooker and forget about. This is a nutritionally balanced recipe that contains 3 of your 5 a day. It contains roughly 15g of protein per serving so is heartier than you might expect. This is a very mild dahl so go extra on the spices if you like a bit of heat. Check there is enough salt and spice to taste before stirring, you may need to add a little extra depending on the stock you used and your personal preferences. Serve with flatbread, chapti, roti, naan, rice or cauliflower rice - whatever your preference is!

Slow cooker vegan mung bean and spinach dahl

mung beans (rinsed)

onion (diced)

coconut milk

coriander

tsp sea salt

turmeric

tbsp garam masala

tbsp fresh ginger (minced)

tomatoes

vegetable stock

baby spinach (fresh

tsp coriander

Rinse the mung beans and add to the slow cooker

Cover with chopped tomatoes, coconut milk and stock

Dice onion and add to the slow cooker

Minced the garlic and ginger and add to the slow cooker

Add all the dried herbs, spices and salt

Stir until mixed well

Cook on high for 3.5 hours or low for 7 hours. About 10 minutes before it is due to be ready, add the baby leaf spinach and stir.

Sprinkle with chopped coriander and then serve with rice, coconut rice or naan bread.

Alfalfa sprouts are back! Serve these sweet sticky pork chops with a crunchy yet delicate horseradish and sprout slaw.

Sticky pork chops with horseradish sprout slaw

tbs honey

garlic cloves, finely chopped

tbs sambal oelek (Indonesian chilli paste)

tbs extra virgin olive oil

pork chops

mung bean and pea sprouts

each mustard and onion sprouts

lime

horseradish paste

tbs thick Greek-style yoghurt

Chinese dessert mung bean cake is a perfect dessert in hot summer. Only natural ingredients are used.

Mung Bean Cake

250 g yellow mung beans

g butter

vegetable oil

110 g sugar

matcha powder (I use 5 grams)

Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.

In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.

Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.

Divide the dough into two equal portions and then transfer one portion out. Add around 5-8g matcha powder to the another portion and mix well.

Optional for coloring

Then transfer the mixture to a strain and press them with a spatula. You will see then come out from the small holes. This step can provide a super smooth and fine texture.

Divide the mixture into smaller doughs around 30g to 40g and then wrap 10 filling if you prefer to have some. Shape with a mooncake mould or any other mould you prefer. You need to operate this step when the mixture is not hot but still warm.

Straining and Shaping

Did you know that tempeh doesn't always have to be made with soybeans? Tempeh can be made from all different types of beans and lentils. And bean tempeh is so much EASIER to make than soybean tempeh.

Lentils, Chickpeas and Bean Tempeh

beans

tbsp white vinegar

tsp tempeh starter

Prepare the beans or lentils as described in the section above. They need to be cooked until soft, but not mushy.

After cooking the lentils/beans, drain them, and allow them to cool to just above room temperature. Toss 3-4 times during the cooling process so that they dry as they cool.

Mix in the vinegar, then sprinkle on your tempeh starter and mix well. 

Fill your fermentation container. See this post for details on what type of container to use.

Incubate at approximately 88 F (31 C). I use this folding fermentation box (affiliate link).

Check after 12 hours. At this point the mold will have started to grow and the tempeh will begin to generate its own heat. Depending on what you are using for incubation, you may need to lower the temperature. (The fermentation box will automatically keep it at the right temperature, but if you&#8217;re using a dehydrator or heat pad, you will need to adjust).

The tempeh will be done sometime between 24 and 48 hours. It&#8217;s done when the mold has thickened the lentils/beans into a single dense patty. There might be some grey or black mold spores, but you want to stop incubation before there&#8217;s too a lot of spores.

Store the tempeh in the fridge to curb fermentation. Either eat it raw within 3 days or steam it to completely halt the fermentation. (See notes for details).

I became so excited when I read that tempeh can be made from other beans, lentils, and seeds! I love tempeh, and all I get is store bought.  I grew up on a hippy commune in Tennessee where several soy products including fresh tempeh was made. It just occurred to me that maybe I could make some myself at home. And next I wondered if other kinds of beans could be used in place of soy.  And here you are with all this lovely info! Thank you :)

I'm trying to make tempeh myself but I'm having a devil of a time with temperature control.  I'm using split mung beans.  They grow three times in size after soaking overnight then I steam them for 10 minutes in my Instant Pot Ultra.  After cooling I add rice wine vinegar, sesame seeds, and tempeh starter.  I pack that in a quart size Ziploc bag and use the Instant Pot's Yogurt function on low which is set to a temp of 91 degrees.  After 12 hours the temperature of the Tempeh is starting to climb to 94 degrees.  I thought I could just move the glass lid a bit to allow some heat to escape but when I checked the temperature six hours later it was at 107 degrees so I discarded that batch and will try again.

My next batch was a success.   I prepared it but wanted to let it run overnight so I put the bagged tempeh in the bottom part of the fridge for about 8 hours till I was ready to start.  I wanted to monitor the temps carefully so I used a digital thermometer with an external probe and put the probe in the center of the Ziploc bag.  Temps started at 44.1 degrees F but after 16 hours in my Instant Pot Ultra on low Yogurt setting the tempeh was maintaining 92.1 with the lid off.  I moved it to a tea towel sitting in a quarter sheet pan.  The temps topped at 99.7 but at 24 hours still wasn't seeing any visible mold growth,  At 32 hours I was noticing some changes as the temp was slowly decreasing.  Now at 42 hours I have really solid coverage and the temp is back to 92.1 degrees.

I do love that warm mushroom smell.

I found my favorite container for making tempeh.  I pulled a Glad 3 1/8 cup container from my cabinet.  I used an awl and some high density foam for support and carefully poked holes every 1/2 inch all around the container and its lid.  I used a drill with an expanding bit to make a hole in the lid for the temperature probe.  One of my local stores has a 10 bean soup mix in their bulk bin that makes some good soup so I soaked a cup of it in water for 12 hours.  It expanded to over the 3 cup mark.  I drained and rinsed it then steamed it for 20 minutes.  This broke down all the lentils but left the red, black, and black eye peas intact.  The prepared mix filled the container completely.  Temps went to 120 degrees F but 40 hours later I had a 13 ounce loaf of tempeh.

Awesome recipe! Thank you for sharing this, I've looked online for this specific topic before and just so happened to come across your great content on Pinterest!

This traditional preparation method will be a great way to start using more of my dried legumes up, for sure. There'll be many nutritional benefits in using this for new recipes.

Honestly, I've never tried to make tempeh before, but love to experiment and now I can't wait to give this a go. Once, I did try to ferment cooked mixed beans using a little water from sourdough oats as a basic starter, and they were coming along quite well... Then I left my mason jar on holiday - oops!

Keep up the great ideas, best of wishes,
James

Hi Emillie,
I’m waiting for my first batch of black been tempeh to develop.  It’s been three days so far and finally I can see spores forming.  I have the tempeh in quart size ziplock bags with holes every inch around.  I used apple cider vinegar instead of white or rice vinegar.  What’s the difference between using white vs. apple cider?  I also saw that some recipes call for lactic acid.  Thanks!

How long to boil red lentils (5-10 min full ready)?

Sprouts - the superfood you can grow in a jar at home! Just 5 minutes a day and you'll have crisp refreshing sprouts that are loaded with nutrients.

Plant Basics: How to Grow Sprouts in a Jar

beans (like peas

Add the sprouting seeds or beans to a jar and cover with water. Let them soak overnight.

The next morning, pop on your sprouting lids, drain off the soaking water and add in fresh water. Swirl the jar around to rinse the seeds and drain off the water. Place the jar, lid side down, onto a clean towel in a place that does not receive direct sun light.

Continue to rinse your sprouts 2-3 times a day until they are about 1 inch long. This should take 4-5 days.

If you are sprouting beans, you can stop here. Your sprouts are done! Move them to a lidded container lined with a paper towel and store them in the fridge.

If you are sprouting seeds, rinse them for one more day but place them in direct sunlight (through a window so the sprouts don’t get too hot and scorch), rotating the jar throughout the day so the sun hits all sides. In this step the sun activates the chlorophyll in the sprouts, turning them green and giving them extra nutrients! After the sprouts have greened up (1-2 days) transfer them to a lidded container lined with a paper towel. Enjoy!

Correction in my last comment:  *complement

Should the sprouting jars be drained upside down for the duration of the sprouting period, only the second day or just until the beginning root emerges? Thanks.

Monggo of mung bean stew is a simple recipe that calls for very few ingredients and little effort. Enjoy on top of steamed white rice!

Filipino Monggo (Mung Bean Stew) Recipe

onion, diced

tomato,

garlic, crushed

meat

dried mung beans

chicken bouillon (10-12 gram pieces)

water

spinach leaves

fish sauce (optional)

Add oil to pot and set to medium heat. Add garlic and onions, then saute until onions are clear.

Add tomatoes and saute for two minutes.

Add your meat (except shrimp) and cook until brown.

Add water, mung beans, and chicken bouillon then bring to a boil.

Keep boiling until beans are soft yet still have a bite to them (about 45 minutes). Add more water to the pot to keep the liquid from disappearing. Otherwise you will burn the monggo.

When beans are cooked, add shrimp at this stage if you are using shrimp as your meat. Stir in the spinach and continue boiling for three minutes or until shrimp is slightly firm then turn off the heat

Optional: Stir in fish sauce before turning off the heat

Serve over white sticky rice and enjoy!

An easy, traditional dal made from split mung beans

Moong Dal (Mung Dal)

Tbsp ghee (or oil

cumin seeds

green chili

asafoetida

garlic cloves, chopped

tsp Kashmiri chili powder (or paprika)

sp ginger (grated)

salt (or

tomato (chopped (or 1/2 cup canned, diced tomato))

moong dal

lemon and cilantro

Rinse the moong dal three to five times until the water runs clear.

Set the Instant Pot on saute and add the ghee or oil. Once the ghee is hot, add the cumin seeds, green chili, asafoetida, garlic, turmeric, chili powder, and ginger. Stir and let cook for about one minute. Be sure to stir constantly or else the ginger will stick.

Add the tomatoes and salt. Let cook for 5 minutes until the tomatoes look a bit jammy (no need cook tomatoes  if you&#39;re  canned)

Add the moong dal and then the water. Close the Instant Pot lid and turn off sauté mode. Cook on high pressure for 8 minutes. Allow for natural pressure release for 10 minutes before opening the Instant Pot.

Now, using a spoon, mash the cooked dal against the edges for the pot about 15 to 20 times. The moong dal should be well cooked and mash easily.

Now add water to reach the consistency you like. I usually add about ½ to 1 cup of water. Stir. Garnish with cilantro and lemon juice. Serve warm with lemon slices.&nbsp;

https://www.youtube.com/watch?v=Qt1RRHI463c

When I need to put together a nutritious lunch in a short time, less than thirty minutes, all I need are some dry lentils, some spices from my masala dabba, oil, some ginger or garlic (frozen ginger and granulated garlic are great substitutes in a pinch), some water and a pressure cooker or instant pot.

Full recipe: https://indiaphile.info/moong-dal/

Moong Dal (Mung dal)

These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.

Sugar-Free and Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 无糖无麸质绿豆蓉红龟粿)

rice flour

tsp Stevia sweetener (or sugar )

ml vegetable oil

blue pea flower

Mung bean paste filling

Banana leaves (wiped clean and cut to size)

vegetable oil (for brushing)

tbsp glutinous rice flour (for dusting the moulds)

Boil water

Boil 75ml water with 1g dried blue pea flower.

Mix the dry ingredients with hot water

Mix 80g glutinous rice flour with 1/8 tsp fine salt, and 1 tsp Stevia sweetener (or sugar). Stir to combine well. Make a well in the centre and pour in half of the 75ml hot blue pea flower water. Use a spatula to start stirring until it forms a crumbly dough. Then add the remaining hot blue pea flower water and continue to mix.

Knead dough with hand

When cool enough to handle, use your hand to knead the dough.

Add oil and knead the dough

Gradually add 10ml vegetable oil and continue to knead into a soft, pliable and shiny dough. 

Cover and let the dough rest

Cover and let it rest for 15 minutes. The dough should be soft and will not break when kneaded. 

Make the dough:

Grease the banana leaves

Wash and dry the banana leaves. Cut out the banana leaves according to the size of the mould, leaving about 1cm space all around. Grease one side of the banana leaves with vegetable oil. 

Press dough to make a &#39;bowl&#39;.

Roll into balls 20g of mung bean paste filling each, and 20g of the dough each. I’m using a 40g mould. The ratio of dough versus filling I used is 50/50. Roll the 20g dough into a ball, press a hole in the middle with your thumb to form a ‘bowl’. 

Wrap with mung bean paste filling

Place the mung bean paste filling in the middle of the ‘bowl’ and press the edge of the dough to close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth ball again. 

Press the ang ku kueh into mould

Dust the dough ball with some glutinous rice flour before gently pressing the dough ball into the mould to form the shape. Knock the mold gently on your palm and the dough will flip out of the mould. 

Place the ang ku kueh on a banana leaf

Place each ang ku kueh on a greased banana leaf.

Assembling the Ang Ku Kueh:

Place ang ku kueh into steamer

Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer tray, leaving about 2cm apart from each piece. Cover with lid, leaving a small opening of about 1cm.

Steam on medium heat

Steam on medium heat for about 10-13 minutes until skin turns translucent.Note: I steamed my 40g ang ku kueh for about 13.5 minutes on average each time). I also wiped off the moisture condensation forming on the lid 2-3 times during steaming.

Brush some boil on top

Transfer the ang ku kueh onto a plate and brush with some vegetable oil. Let the ang ku kueh cool down before serving. 

Steam the Ang Ku Kueh:

That color is so vibrant! I love the idea of using natural coloring. I've actually grown the blue pea flowers in the past but didn't exactly get as many flowers as I'd like. I will have to try again. Thanks for the inspiration, Pauline!

https://www.youtube.com/watch?v=eUsrVr3peEA

Sugar-Free and Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling | 绿豆蓉红龟粿 | Red Tortoise Cake 
These lovely blue sugar-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.

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Here's how you make the mung bean paste filling: https://www.youtube.com/watch?v=yVDWgfnnoDM

Ingredients:
★ 80 g glutinous rice flour + 1 tbsp for dusting the moulds
★ 1 tsp Stevia sweetener  or sugar 
★ 1/8 tsp fine salt
★ 10 ml vegetable oil + 1 tbsp for brushing
★ 75 ml water
★ 1 g dried blue pea flower
★ Mung bean paste filling
★ Banana leaves wiped clean and cut to size

#angkukueh #nonyakueh #kueh #mungbeanpaste #recipe

00:00 Ang Ku Kueh
00:18 Ingredients
00:25 Boil water with blue pea flowers
00:34 Mix hot water, flour, oil
02:16 Wrap the ang ku kueh
03:49 Steam the ang ku kueh
04:31 Ready

Sugar-Free Ang Ku Kueh with Mung Bean Paste Filling (Gluten-Free) | 绿豆蓉红龟粿 | Red Tortoise Cake

These puffy fried egg omelets, which were created in the 1900s by Cantonese immigrant restaurateurs for American palates, are stuffed with meat and vegetables and smothered in a savory gravy. Typically deep-fried in woks to create the fluffy texture, shallow frying at home in a cast-iron skillet produces similar results; the high heat expands the eggs with steam, creating air pockets and crispy nooks during frying. A terrific way to use up leftovers, typical fillings include shrimp, ground pork or diced cooked ham and veggies such as mung bean sprouts, onions, carrots or scallions. Serve with cooked rice and steamed broccoli or green beans.

https://static01.nyt.com/images/2023/08/10/multimedia/kc-egg-foo-young-zmtq/kc-egg-foo-young-zmtq-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Egg Foo Young

neutral oil (such as vegetable

chicken broth

oyster sauce

cornstarch

Kosher salt and black pepper

eggs

(3 ounces) mung bean sprouts (or

scallions,

NYT Cooking

https://static01.nyt.com/images/2023/08/10/multimedia/kc-egg-foo-young-zmtq/kc-egg-foo-young-zmtq-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/08/10/multimedia/kc-egg-foo-young-zmtq/kc-egg-foo-young-zmtq-mediumSquareAt3X.jpg

Make the gravy: In a small saucepan, heat oil over medium-low. Add garlic and cook, stirring, until fragrant, 1 minute. Reserve 2 tablespoons of the broth in a small bowl; add the remaining broth to the pan. Add oyster sauce and soy sauce and bring to a boil. Simmer briskly, stirring occasionally, until the flavors have melded and the sauce reduced to about 1 cup, about 10 minutes. 

Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce. Cook, stirring, until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.

Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat 1/3 inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.)

When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)

Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.)

Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.

Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.

Oh My!! These were heavenly!! This was one of my daughter's favorite dishes before being diagnosed with an allergy to chicken eggs. I made this with duck eggs since she can those. Perfect!

Top 12 mung bean recipes from across the web

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Top Tags

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Top 12 mung bean recipes from across the web

The most viewed mung bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mung Bean Sprouts (How to Sprout Mu...

Slow cooker vegan mung bean and spi...

Sticky pork chops with horseradish ...

Mung Bean Cake

Lentils, Chickpeas and Bean Tempeh

Plant Basics: How to Grow Sprouts i...

Filipino Monggo (Mung Bean Stew) Re...

Moong Dal (Mung Dal)

Sugar-Free and Gluten-Free Ang Ku K...

Egg Foo Young

Beef Chow Fun

Split Green Mung Beans, Mumbai-Styl...

The most viewed mung bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine