I was intrigued by this recipe. There are several dishes featuring mung beans in Chef Ramzi’s The Culinary Heritage of Lebanon. All the mung beans recipes are from the North, near Tripoli. This one is a mujaddara, similar to the one made with lentils. In fact, I found dozens of mujaddara recipes, each made with a different type of legume. His recipe was very succinct, and consisted of only four ingredients: mung beans, burgul, olive oil and onions. I figured spices are at one’s discretion. I decided to follow the same method as with the mujaddara hamra. The result is delicious. Mung beans are very nutritious too, and it is an easy recipe to make during the week at the spur of the moment.
INGREDIENTS: This quantity will serve up to 6
- 3/4 cup of mung beans
- 1 large onion
- 1 cup of coarse bulgur or burghul
- 1/3 cup of extra-virgin olive oil
- Spices consisting of salt, pepper, ground cinnamon, allspice and cumin (1 teaspoon each, then adjust to your taste)
- Boil the mung beans in 4 cups of water until tender.
- Heat the oil in a skillet and brown the onions till almost caramelized but not burnt.
- Add the bulgur and stir to get all the grains moistened.
- Add the onion and bulgur and oil to the mung beans and stir.
- Add the spices and mix.
- Simmer until the bulgur grains are soft and the mixture has the consistency of porridge.
- Serve warm or at room temperature with a salad or some plain yoghurt and pita bread.
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