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Coconut Moong Recipe

Ingredients

How to make it

  • Soak mung beans for 30 minutes in a bowl of water, then drain.
  • In a large pot or dutch oven, heat coconut oil on medium high.
  • Add the onion, let it become translucent.
  • Add the mung beans and garlic, let cook for 3-4 minutes.
  • Stir in the spices, with a pinch of salt & pepper.
  • Add about 2 cups of the chicken broth (enough to cover beans) and bring to a simmer. Turn heat to medium low and cover. Cook for 30 minutes, or until beans are tender (they won't be mushy, but still whole).
  • Add the rest of the chicken broth, coconut milk, and white wine vinegar. Taste, adding more salt & pepper if necessary.
  • Blend with an immersion blender, leaving some texture. (If you don't have an immersion blender, you can transfer to a regular blender or food processor in batches, then reheat in the pot).
  • Serve hot over basmati rice, with naan bread :)

People Who Like This Dish 3
Reviews & Comments 1

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  • chefmal 13 years ago
    Um... I actually have a package of split peas hanging around in my pantry... would it be as good if I used those instead?
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icecreamuffin Abilene, TX

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